Char-grilled chicken, summer vegetables and croûtons with blue cheese dressing

Char-grilled chicken, summer vegetables and croûtons with blue cheese dressing

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

This dish is all about summer, fresh flavours and simple eating. The blue cheese dressing brings the elements together perfectly. It’s versatile too – I use it to dress a variety of salads and as a dip for summer vegetable crudités.

Ingredients

Quantity Ingredient
2 free-range boneless chicken breasts, skin on, about 170g each
olive oil, for cooking
sea salt
freshly ground black pepper
a few sprigs rosemary
2 fennel bulbs, trimmed and cut into wedges
8 asparagus spears, woody bases snapped off and lower stalks peeled
1 courgette, sliced
1/2 baguette
1 garlic clove, halved
3-4 baby gem lettuces, halved or quartered
1 bunch radishes, trimmed and halved
12 cherry tomatoes, halved

Blue cheese dressing

Quantity Ingredient
50g blue cheese
100ml Mayonnaise
50g creme fraiche

Method

  1. Heat the oven to 180°C and heat up a griddle. Put the chicken into a bowl, drizzle with olive oil and season with salt and pepper. Break up the rosemary sprigs, add to the bowl and toss everything together.
  2. To prepare the dressing, in a bowl, break up the blue cheese with a fork. Add the mayonnaise and crème fraîche and mix until smoothly combined.
  3. Place the chicken on the hot griddle, skin side down, and cook, without turning for 6–8 minutes. In the meantime, toss the fennel, asparagus and courgette separately in a little olive oil.
  4. Once the chicken has been cooking for 8 minutes, add the vegetables to the griddle in the following order: first the fennel, then after 2 minutes the asparagus, then after another 2 minutes the courgette. Cook the vegetables and chicken together, turning as necessary; the whole process should take 16–18 minutes. Once cooked, remove from the griddle and set aside.
  5. Meanwhile, for the croûtons, cut the baguette into chunks, drizzle with olive oil and rub with the cut garlic clove. Place the chunks of bread on a baking tray and bake for 6–8 minutes until golden, turning occasionally.
  6. To serve, divide the lettuce, radishes, tomatoes and char-grilled chicken and vegetables between serving plates. Season with salt and pepper, drizzle with olive oil and toss lightly. Scatter the croûtons over the salad, spoon on the dressing and serve.
Tags:
The Kitchin Restaurant
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