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Honeyed Chicken with Braised Chicory |
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| Serves 4 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
4 chicken supremes (boned breast with wing tip on), skin on
1 tsp Dijon mustard
4tbsp olive oil
4tbsp clear honey
flat-leaf parsley, chopped, to serve
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For the chicory
4 heads chicory
50g butter
juice 1 lemon
For the crumbs
50g coarse breadcrumbs
olive oil, to drizzle
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Slash the supremes at
intervals, 3 to 4 times without cutting through the
chicken completely. Mix together the mustard, oil and
honey. Season well. Coat the chicken in the marinade and
leave for 30 minutes - or covered in the fridge overnight.
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Heat the oven to 200 C, 180 C
fan, 400 F, gas 6. Put the chicken, skin side up, onto a
foil-lined baking tray. Bake for around 20 to 30 minutes
until cooked and well browned.
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Meanwhile, cut the chicory in
half lengthways. Melt the butter in a heavy-based pan, and
add the chicory in a single layer. Squeeze over the lemon
juice and sprinkle over the sugar. Bring to the boil, then
cover and leave on a low simmer for 20 minutes or until
softened completely.
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Make the crumbs by
tossing the breadcrumbs in olive oil, and
toasting in the oven for 5 - 7 minutes.
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Slice the chicken on the
diagonal into 3 pieces. Place on a plate and put a piece
of chicory between the slices. Ladle over the buttery
sauce, and scatter with the crumbs and parsley.
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DAILY
DINNERS 
