Serves 4
Use the leftovers of a sourdough loaf to make a delicious cheesy, golden topping. Serve with a salad or any green vegetable. The filling is lovely and creamy without having to go to the trouble of making a white sauce – perfect for a cold winter evening.
Prep 15 MINS / Cook 55 MINS FREEZER FRIENDLY
- a knob of butter
- 400g boneless, skinless chicken (thigh or breast), cut into 2.5cm pieces
- 2 small leeks, trimmed and sliced 2 garlic cloves, crushed
- finely grated rind of 1 lemon
- 1 tsp fresh thyme leaves, plus a little extra
- 2 tbsp rapeseed oil 175g sourdough bread
- 1 x 400g tin of cannellini beans, drained and rinsed
- 100ml hot chicken stock 100g crème fraîche
- 1 tbsp Dijon mustard
- 50g freshly grated Parmesan cheese
- sea salt and freshly ground black pepper
TO SERVE
soft green leaf salad
Preheat the oven to 200°c (400°F/gas mark 6).
Use the butter to grease the roasting tin and add the chicken, leeks, garlic, lemon rind and thyme. drizzle over half of the oil and season generously, then toss with your hands until evenly combined. roast for 30 minutes, until the leeks are softened and the chicken is just tender.
Meanwhile, tear the sourdough into small pieces and place in a bowl. Season and drizzle over the rest of the oil, tossing to coat.
Tip the cannellini beans into the roasting tin and pour in the hot stock, stirring gently with a spatula to combine, then fold in the crème fraîche and mustard. Scatter over the bread and sprinkle the Parmesan on top and another sprinkling of thyme. Bake for another 10–15 minutes, until crisp and golden brown.
Serve straight to the table with a separate bowl of salad.
Roast Chicken and Potatoes with Aïoli
Serves 4 Prep 25 MINS
Cook 50 MINS
- 4 chicken supremes (see the intro)
- 6 large shallots, peeled and halved or quartered
- 4 large potatoes, peeled and cut into chunks
- 2 tbsp rapeseed oil
- 1 tsp chopped fresh rosemary
- ½ tsp fresh thyme leaves 225g tenderstem broccoli
FOR THE AÏOLI
- 1 egg yolk
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 2 garlic cloves, crushed
- 100ml light olive oil (or use rapeseed)
- 75ml boiling water
- 1 tbsp chopped fresh tarragon (optional)
- sea salt and freshly ground black pepper
This is a speedier version of a delicious roast chicken dinner but with a French twist. I've made a homemade aïoli that gets the juices from the pan stirred in at the last minute to take it to another level. Get the chicken supremes from your butcher – it’s a skin-on breast on the bone with the first wing tip still attached.
Preheat the oven to 200°c (400°F/gas mark 6).
Place the chicken supremes in a roasting tin, skin side up, with the shallots and potatoes. drizzle over the oil and season generously, then scatter the herbs on top and use your hands to mix, ensuring everything is evenly coated. roast for 20 minutes. remove from the oven and use a tongs to add the broccoli, turning it with the potatoes and shallots in the pan juices. roast for another 15 minutes, until the chicken is cooked through and tender and the vegetables have crisped up nicely.
Meanwhile, make the aïoli. Place the egg yolk in a bowl with the lemon juice, mustard, garlic and a pinch of salt. Put the oil in a jug and slowly pour it into the egg yolk mixture in a thin stream, whisking constantly. this can be done by hand or with a hand-held electric mixer or food processor. continue to add the oil, whisking continuously until the mixture has thickened. Season to taste. this can be made in advance and stored in a jar in the fridge for up to three days.
once the chicken is cooked, transfer the chicken, shallots, potatoes and broccoli to a serving platter and cover with foil. Set aside in a warm place.
Put the roasting tin directly on the hob over a medium heat and whisk in the boiling water, scraping the bottom of the tin with a wooden spoon to remove any sediment. Bring to a simmer, then gradually whisk this into the aïoli and stir in the tarragon (if using). Pour into
a small pouring saucepan and serve alongside the chicken platter, allowing everyone to help.