selection of salad leaves: oak leaf, rossa, rocket etc
handful of fresh peas and sweet corn
for the mayonnaise:
300 ml vegetable oil
2 egg whites (free range if possible)
1 tsp dijon mustard
juice of half lemon
salt & pepper to season
Heat the oven to 220°C. Then debone the chicken thighs, use a sharp knife and follow the line of the bone and cut it from the flesh, being careful to take as much meat away from the bone as possible.
Chop up all the herbs and garlic and put in a bowl with the olive oil, season with some salt and pepper. Then dip the thighs in the bowl ensuring you get a good covering of the herbs on the skin and underside of the thighs.
Fold into a neat parcel, skin side up and place on a roasting tin. Pour any of the left over herbs on to the thighs and place in the over for 15-20 minutes until the thighs crisp up and the herbs form a crust on the skin.
Whilst the chicken is cooking prepare your salad by giving it a good wash and blanch the peas and sweetcorn quickly so they stay nice and crunchy! Position a handful on the plate ready for the chicken to sit on top.
For the mayo, get the eggs to room temperature. Separate the yolks and using the whites only add in the mustard and the lemon juice. Now comes the tricky part. At a very slow rate pour in the oil and begin to whisk the mixture.
It is really important to have a slow consistent flow with the oil so it combines with the eggs. As it blends you can speed up the pour until all the oil is used. Then just season to taste.
Serve a good dollop of mayo on the side with the salad and chicken, this makes a nice combination.