Crispy chicken with asparagus
List of ingredients
Serves four
4 chicken breasts, skin on
Olive oil
Salt and pepper
250 g white asparagus
250 g green asparagus
Butter
500 g boiled new potatoes
10 radishes
A few leaves of dill, mint, and watercress
Vinaigrette :
1 tsp grainy mustard
1 tsp Dijon mustard
1 tsp runny honey
2 tbsp white wine vinegar
2 tbsp olive oil
Salt and pepper
Sommelier’s tip
Chablis Premier Cru
The minerality and subtle aromas of a Chablis Premier Cru are perfect with poultry. This wine will also tame the slight bitterness of asparagus.
METHOD
Fry the chicken in olive oil over a high heat until crisp and cooked through. Season to taste.
Peel the white asparagus. Trim away the tough ends and steam in 1-2cm of boiling salted water with a little butter for around one minute. Drain.
Reheat the boiled potatoes in simmering salted water with a little butter. Drain.
Vinaigrette :
Mix the mustard with the honey, vinegar, olive oil, salt, and pepper.
To serve :
Slice the radishes finely and roughly chop the herbs.
Arrange the warm asparagus and potatoes on the plate with the vinaigrette, the crispy chicken, the radishes, and herbs.
Serve immediately.
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