Honeyed Chicken with Braised Chicory Recipe

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.

Ingredients

• 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

Method

1. 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.
2. 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.
3. For the crumbs toss the breadcrumbs and garlic in olive oil and toast in the oven for 5 minutes.
4. 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.