WORKER’S LUNCH – ROAST CHICKEN RECIPE

WORKER’S LUNCH – ROAST CHICKEN RECIPE

One of our five worker’s lunch menu dishes. Launching on 1st May. A different dish for each day of the week, all priced at £15. Come and enjoy a hearty classic in the middle of your working day but not for a hearty price. Here we look at a really proper but of roast chicken. Other dishes include Shepherd’s Pie & peas and a proper Fish Finger Sandwich.


Prep Time
30 mins
Cooking Time
1 hour
Difficulty
Medium
Serves
1
WORKER’S LUNCH – ROAST CHICKEN RECIPE
WORKER’S LUNCH – ROAST CHICKEN RECIPE

Ingredients

Salsa Verde

½ bunch flat leaf parsley with stalks
½ bunch mint
½ bunch chives
2 micro grated garlic cloves
3 tbsp Dijon
120ml olive oil
20g lilliput capers
2 salted anchovies
1 tbsp sherry vinegar
½ lemon juiced

Chicken

1 x 350g chicken leg French trimmed & bottom thigh bone removed

100g borlotti beans
100g chicken stock
100g double cream
20g butter
20g salsa Verde
30g small diced crispy fried smoked pancetta
100g seasonal cabbage
10g chopped flat parsley


Directions

For the Salsa Verde

  1. Finely chop your herbs by hand with a pinch of Maldon sea salt
  2. Add mustard and capers
  3. Slowly add the olive oil, season with the lemon juice
  4. You should have a rustic green sauce

For the chicken

  1. Pan roast your chicken leg in a hot pan and finish in the oven until crispy
  2. Heat the beans, chicken stock, cream, bacon, and butter in a pan and season if needed and finish with chopped flat parsley
  3. Warm your seasonal cabbage and place over the chicken bean sauce
  4. Place the crispy chicken on top of your greens

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