Honey mustard chicken with griddled Little Gem and potatoes
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
This easy, breezy dinner of pan-fried chicken thighs, charred Little Gem lettuce and salty, Spanish-style potatoes is the kind of food that summers are made for.
Ingredients
For the honey mustard chicken
- 1 tbsp olive oil
- 4 chicken thighs, boneless, skin removed
- 4 unsmoked streaky bacon rashers, sliced
- 2 tbsp butter
- 3 whole garlic cloves, finely chopped
- 4 tbsp white wine
- 1 tsp Dijon mustard
- 1 tsp honey
- 3 dashes hot sauce, or to taste
- 1 tbsp capers
- handful fresh flatleaf parsley
- salt and black pepper
For the Little Gem salad
- 1 tbsp olive oil
- 4 Little Gem lettuce, halved lengthways
- 4 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 garlic clove, crushed
- 2 tsp white wine vinegar
- 2 tsp finely chopped fresh chives
- 2 tsp finely grated pecorino
- salt and black pepper
For the Spanish-style potatoes
To serve
Method
To make the honey mustard chicken, heat the oil in a sauté or frying pan and season the chicken with salt and pepper. Fry the chicken with the bacon over a medium-high heat for 3–4 minutes on each side until just cooked through. Using a spoon or ladle, strain any excess oil the bacon has produced.
Add the butter and garlic directly to the pan with the chicken and cook for an additional minute. Once the butter has melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2–3 minutes. Season with salt and pepper.
To make the Little Gem salad, place a large griddle pan over a high heat. Brush the lettuce halves with the oil and season with salt and pepper. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.
Meanwhile, to make the salad dressing combine all the remaining ingredients in a jar, cover with a lid and shake until combined. Set aside.
To make the Spanish-style potatoes, place the potatoes in a saucepan and fill with water until just covered. Add the sea salt then place over a medium-low heat and simmer gently until all the water has evaporated leaving the potatoes with a lovely salty crust.
Serve the chicken up, garnished with the remaining parsley, with the Little Gem alongside. Drizzle with the salad dressing, scatter over the pine nuts and sprinkle over the pecorino. Serve the Spanish-style potatoes alongside.
