Crispy chicken breast

Ingredients for 2 servings:

• 400 g chicken breast fillet(s), with skin and bones
• 1 tbsp tandoori masala
• 2 tbsp olive oil
• 1 tsp pepper, mixed
• 1 tbsp mustard, medium hot
• 100 ml red wine, dry
• 1 sprig(s) marjoram, fresh
• Sea salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Slightly Asian-inspired, student-style

Wash the chicken breast and pat dry. Rub it all over with olive oil, salt, tandoori spice, mustard, and pepper. Roast in a preheated oven (200°C for an electric stove or 180°C for a fan oven) on the middle rack for about 30 minutes until crispy brown. A narrow casserole dish is recommended to prevent the stock from running. About 10 minutes before the end of the cooking time, pour in the red wine and add the marjoram (whole or torn, dried also works). When the meat is cooked, remove it from the oven and carefully wrap the dish in aluminum foil, then let it rest for 5-10 minutes. Serve with a good dry red wine (2004 Dornfelder, barrique) and bread rolls for dipping.