Crispy chicken with asparagus

This is a real spring dish with chicken and asparagus that looks beautifully colorful on the plate. This delicious recipe is perfect served with a Chablis Premier Cru.

List of ingredients

Serves four


4 chicken breasts, skin on
Olive oil
Salt and pepper
250 g white asparagus
250 g green asparagus
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

Difficulty :
  • 3 sur 4
  • 3 sur 4

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.



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.

Crispy chicken with asparagus and Chablis Premier cru

The author of this recipe

Louisa Lorang  Lorang&Co

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