A good roasted chicken breast, that has a crunchy skin, but is still succulent & tender, is hard to beat. Then combine this with a good salad & dressing, potatoes cooked in goose fat – heaven, not forgetting a good crisp Chenin Blanc!!
Recipe for 2
First to buy your chicken breasts, it always best & cheaper to buy a whole chicken (free range) and disjoint yourself, the leftover cuts can then be used for another days menu. When removing the breasts, leave the skin on and cut away the wing from carcass, so it is still joined with the breast. You can see from this photograph, that I have cleaned the wing bone on one of the breasts, but had forgotten to do the other!!
Turn the breasts over and place in a preheated oven on low (150c/gas 2) for about 12-15 minutes, checking with a probe until the inside is at least 65c. Remove and let them rest on a chopping board. (this photograph really does show why it is best to clean the wing bone! (plus slightly overcooked!))
Salad: mixed salad leaves, tomatoes, cucumber, spring onions and a sprinkling of pickled samphire!
Chicory: slice into four length ways and dry fry on a griddle pan for 3 minutes each side.
Salad dressing: One tablespoon Dijon Mustard, juice 1/2 lemon and while stirring gentle pour in good olive oil, until you have a good pouring consistency.
Potato: Peel and slice a potato into 1cm slices. Place in a dish and cover with goose fat and in the oven for 30 mins.
To serve: arrange (pile) the salad, chicory & potato onto a plate and drizzle over the dressing. Slice the chicken breast in two and serve on top of the sliced chicory.
Wine: One of our favourites, 2011 William Robertson Chenin Blanc