AS SEEN ON THE
BIG KITCHEN
Rachel Allen
Chargrilled Chicken Paillard with Rustic Roast Potatoes
SERVES 4
FOR THE CHICKEN PAILLARD
• 4 x 150g free-range chicken breasts, skinless
• Extra virgin olive oil
• 1-2 tbsp chopped rosemary
• 4 branches cherry tomatoes on the vine
• Rocket leaves, to serve
FOR THE ROAST POTATOES
• 6 large potatoes( such as Golden Wonder or Kerr’ s Pinks), scrubbed
• Olive oil, beef dripping, duck or goose fat
FOR THE AIOLI
• 2 egg yolks
• 1-4 garlic cloves( depending on size), crushed
• Pinch of English mustard or ¼ tsp French mustard
• ½ tbsp white wine vinegar
• 250ml sunflower oil or olive oil, or a mixture
• 2 tsp chopped tarragon
1 Heat the oven to 230 ° C / 210 ° C fan / gas 8. Cut the potatoes into quarters lengthways or into rounds about 2cm thick and transfer to a roasting tin. Drizzle with olive oil( or chosen fat) and toss to coat lightly. Roast for 30-45 minutes, depending on size, turning occasionally to ensure even browning.
2 While the potatoes are roasting, make the aioli. Place the egg yolks, crushed garlic, mustard, vinegar and ¼ tsp salt in a bowl. Pour the oil into a jug and, whisking constantly, drip the oil into the yolks drop by drop. As the mixture begins to thicken, increase the oil flow slightly, continuing to whisk vigorously. Once thickened, stir in the chopped tarragon and adjust seasoning with additional vinegar or salt if necessary.
3 For the chicken paillard, slice each chicken breast horizontally so it opens like a book. Press flat with the palm of your hand to achieve a uniform thickness. Drizzle with extra virgin olive oil, season with salt, black pepper and sprinkle with rosemary. Preheat the grill to high and cook the chicken for around 4 minutes per side, turning to create a criss-cross effect.
4 For the roast tomatoes, lay the cherry tomato vines on a baking tray, drizzle with extra virgin olive oil and season with salt and pepper. Roast in the oven for 8-10 minutes until the tomatoes just burst. Try to time it so that the tomatoes and potatoes finish cooking simultaneously.
5 To serve, place the chicken paillard on hot plates, garnish with a bunch of roast cherry tomatoes, a few rustic roast potatoes sprinkled with sea salt, rocket leaves and a dollop of aioli.
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