Tuesday, 8 July 2008
Let Them Eat Chicken
We're posting this recipe in support of Let Them Eat Chicken, raising awareness of the broiler chicken industry. For more information go to Let Them Eat Chicken. This delicate summer chicken recipe is a favourite from Henrietta Green. The lettuce sauce may sound a bit strange but it's perfect for using bolted lettuce. Serves 4 8-12 chicken portions - wings, breast, thighs or drumsticks (whichever you prefer) or 1 chicken, cut into joints For the Marinade 5 tbsp olive oil juice of 1 lemon bunch of fresh chervil, chopped sea salt and freshly ground black pepper For the Lettuce Sauce 50g/2oz unsalted butter 1 small bunch spring onions, finely chopped 1 red chilli, de-seeded and finely chopped 1 Cos or Butterhead lettuce, finely chopped 3 tbsp dry white wine 2 tbsp crème fraiche Method Slash the skin of the chicken joints and put them in a suitable bowl for marinading. Mix the olive oil together with the lemon juice and half of the chervil, season and pour over the chicken. Leave to stand for a couple of hours. To cook the chicken, remove from the marinade and grill the chicken either on a pre-heated grill pan, under a preheated grill or, if the weather holds, on the barbecue. Grill until cooked through, turning occasionally and basting with the marinade. Meanwhile to make the sauce, melt the butter over a low heat and add the spring onions, chilli and cook for a couple of minutes to soften. Add the lettuce and stir until coated in butter. Pour in the white wine, cover and simmer gently for about 5-7 minutes or until the lettuce has thoroughly collapsed. Whiz the sauce in a food processor until smooth. With the machine still running, add the remaining chervil and the crème fraiche. Season and serve with the chicken.