Crafting a Fine Dining Chicken Dish at Home
A Sophisticated Recipe for the Home Kitchen
A Sophisticated Recipe for the Home Kitchen
Ingredients
Serve 2
Garlic bread:
Half a traditional French baguette
A generous 1cm thick slice of unsalted butter
2 cloves of garlic, finely chopped
1 sprig of fresh rosemary, finely chopped
Lemon honey chicken:
2 high-quality chicken thighs, deboned
2 cloves of garlic, crushed
1/4 of a fresh lemon, cut into wedges
1 sprig of fresh thyme
1 tablespoon of finely sliced spring onion or leek
1 generous slice of unsalted butter
1 tablespoon of quality honey
Method
Garlic bread:
Gently heat a frying pan over a medium setting. Introduce the butter, rosemary, and garlic, allowing them to melt slowly until bubbling. Add the sliced baguette, toasting it until it achieves a rich, golden colour, then turn and repeat. Maintain a low heat to gently fry the bread, taking care not to burn the delicate garlic and butter.
Lemon honey chicken:
Carefully season the chicken thighs with sea salt and freshly ground black pepper. Lightly oil a frying pan and slowly sear the chicken, skin-side down, over a medium heat until it develops a beautiful golden hue. It is essential to take your time here to ensure the skin becomes perfectly crisp. Turn the chicken to sear the flesh side, cooking for a further minute.”
Introduce the fresh thyme, spring onion, butter, garlic, honey, a squeeze of lemon juice, and the lemon wedges to the pan. Continually baste the chicken with this rich glaze for approximately two to three minutes. Taste and adjust the seasoning with additional salt and pepper if required.
Carefully remove the chicken from the pan and set aside to rest. Toss your pre-boiled asparagus and new potatoes in the remaining honey and butter glaze, allowing them to absorb the wonderful pan juices.
Serve immediately in warm bowls, accompanied by the freshly prepared garlic bread.
You may substitute the vegetables with any seasonal produce of your preference; simply boil them beforehand and toss them into the pan to glaze before serving.
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