We’ve combined a sweet honey mustard marinade with refreshingly bitter chicory for a chicken dish with a difference. This is perfect served with mashed potatoes and some extra steamed veg for an impressive but easy dinner party main.
- 4 chicken supremes (boned breast with wing tip on), skin on
- 2tbsp wholegrain mustard
- 4tbsp olive oil
- 4tbsp clear honey
- flat-leaf parsley, chopped, to serve
- for the chicory:
- 4 heads chicory
- 100g (4oz) butter
- juice 1 lemon
- 2tbsp sugar
- for the garlic crumbs:
- 50g (2oz) coarse breadcrumbs
- 2 garlic cloves, crushed
- olive oil, to drizzle
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.
Meanwhile, cut the chicory in half lengthways. Melt the butter in a pan, and add the chicory. Squeeze the lemon juice over and sprinkle on the sugar. Bring to the boil, then cover and leave on a low simmer for 20 minutes or until softened.
For the crumbs toss the breadcrumbs and garlic in olive oil and toast in the oven for 5 minutes.
To serve, slice the chicken on the diagonal into 3. Place a piece of chicory between the slices. Ladle any cooking juices over and scatter with the crumbs and parsley.
Try serving mashed potatoes with crème fraîche, chopped chives and lots of black pepper as a side.