Delicious UK - (04)April 2020

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Thejoyofthe

one-pan roast

Creamychicken

chasseurwitha crispy

crumbtopping

SERVES4.HANDS-ONTIME 30 MIN,

SIMMERING TIME 1 HOUR

MAKE

AHEAD

Maketherecipetotheend
ofstep3,thencool,cover
andchillforupto2 days,or
freezeinanairtightcontainerforup
to2 months.Defrostinthefridge
overnight,reheatuntilpipinghot,
then complete the recipe.

• Oliveoilforfrying


• 900gfree-rangeskinless,
  bonelesschickenthighs


• 150gshallots,finelysliced


• 250gbabychestnutmushrooms,
  halvedorquartered


• 3 garliccloves,crushed


• 1 tbsptomatopurée


• 150mldrywhitewine


• 100mlchickenstock


• 3 bayleaves


• 400gtinnedtomatoes


• 4-6 tbsp crème fraîche

FORTHECRISPYCRUMBS

• Splasholiveoil


• 2 sourdoughbreadslices,torn


• Smallhandfulfreshtarragon,
  roughly chopped

1 Heata splashofoliveoilina large
hob-safecasserole,thenfrythe
chickenthighsfor3-4minutesuntil
golden.Removeandsetaside.
2 Addtheshallotsandmushrooms
tothepanandfryfor 10 minutes
untilsoftened.Addthegarlic,purée
andwinetothecasserole,then
bubblefor2 minutesuntil the wine
hasreducedbyhalf.
3 Stir in the chicken stock, bay

leavesandtomatoes,thenreturn

thechickentothepot.Season,then

bringthestewtoa simmer,coverand

cookfor1 hour(seeMakeAhead).

4 Meanwhile,heata splashofoilin

afryingpanandcookthetorn

sourdoughuntilgolden.Remove

fromtheheat,leavetocoolslightly,

thenstirinthetarragon.

5 Swirlthecrèmefraîchethrough

thecasserole,checktheseasoning,

sprinklewiththecrumbsandserve.

PERSERVING508kcals,21.1gfat

(7.2gsaturated),53gprotein,

18.3gcarbs (6.2g sugars), 0.9g salt,

3g fibre

Chickencaesarsalad

SERVES4-6.HANDS-ONTIME 30 MIN,

OVEN TIME 1 HOUR 15-25 MIN

MAKE

AHEAD

Marinatethechickenup

toa dayaheadandchill,

covered,untilreadyto

roast.Thedressingcanbemade

a dayahead,too.Stirandadda

splashofwatertothin slightly

before serving.

• 350gnaturalyogurt(we used one
  withaddedkefir)


• 2 tbspoliveoil


• 1 tspsalt


• 2 fatgarliccloves,crushed


• Gratedzestandjuice1 lemon


• 1.7kgfree-rangechicken


• 200gsourdoughbread,cutinto
  croutons(about2 largeslices)


• 1 romaineor cos lettuce, roughly
  shredded

FORTHECAESARDRESSING

• 6 anchovyfilletsin oil, drained


• 1 garlicclove


• 2 free-range egg yolks
  
  
  • 1 tspdijonmustard
  
  
  • Juice½lemon
  
  
  • 2 tbspextra-virginoliveoil
  
  
  • 150mlsunflower oil or
    groundnutoil
  
  
  • 50g parmesan, grated
  
  
  
  

1 Puttheyogurt,2 tbspoliveoil,

1 tspsalt,crushedgarlicandthe

zestandjuiceof1 lemonina large

mixingbowl.Stirwelltocombine,

thenseasonwithblackpepper.

Addthechickenandturnit tocoat

thoroughlyinthemarinade.Set

aside,breast-sidedownandcovered,

inthefridgeuntilready to roast

(seeMakeAhead).

2 Heattheovento200°C/180°C/

gas6.Putthemarinatedchickenin

a non-stickroastingtin,thenroast

for60-70minutesuntilthejuices

runclearwhenyoupusha skewer

intothethickestpartofthethigh.

3 Transferthecookedchickentoa

boardandleavetorest.Meanwhile,

addthesourdoughcroutonstothe

tin,tosswell,thenreturntotheoven

for 15 minutesuntilcrunchy.

4 Alsomeanwhile,makethecaesar

dressing.Finelychoptheanchovies

andgarlictogetherona boardwith

a pinchofsalt,thenusetheflatof

yourknifetomashthemtoa paste.

Addthistoa glassjugorbowl,then

whiskintheeggyolks,mustard,

lemonjuice,extra-virginolive oil

andsomeblackpepper.

5 Oncethickandsmooth,slowly

trickleinthe150mloil,whisking

allthetime,untilyouhavea thick,

glossydressing.Mixinhalfthe

parmesan,thentasteandadjustthe

seasoning– it shouldn’tneedmuch

saltbecauseanchoviesaresalty.You

mayneedtoadda littlecoldwaterto

thinthedressing(seeMakeAhead).

6 Puttheshreddedlettuceon

a largeplatter,scatterwiththe

sourdoughcroutons,thendrizzle

overthedressingandsprinklewith

therestoftheparmesan.Carvethe

chickenandservegenerous slices

withthesalad.

PERSERVING(FOR6)656kcals,

40.1gfat(8.8gsaturated),52.5g

protein,20.5gcarbs(5.1g sugars),

1.9g salt, 0.3g fibre