Grilled chicken with chervil and raspberry vinegar recipe
Grilled chicken with chervil and raspberry vinegar
Chicken is versatile and nutritious. It goes perfectly with chervil, and raspberry vinegar - available in most shops - which adds a beautiful sweet-and-sour flavour. The mushrooms are a modest source of protein, with plenty of phosphorus, potassium and vitamin E. (Serves 4)
Olive oil: 5 tablespoons
Chicken thighs: 4
Onion: 1, finely sliced
Garlic: 4 cloves, finely sliced
Fresh chervil: 2 tablespoons, finely chopped
Raspberry vinegar: 3 tablespoons
Chicken stock: 300ml
Unsalted butter: 25g
Mushrooms: 75g, finely sliced
Plain flour: 2 tablespoons
Rice and steamed broccoli florets to serve
Heat the oil in a large frying pan, add the chicken pieces and cook for about 5 minutes until browned all over / Set aside and add the onion and garlic to the pan / Sweat gently for 5 minutes then add the chervil and cook for a further 1 minute / Return the chicken pieces to the pan, add the vinegar and stock, cover and simmer until the chicken is tender, about 30 minutes / Remove the chicken and keep warm / In another pan, melt the butter, add the mushrooms and soften for 5 minutes / Sprinkle in the flour and cook for 3 minutes, stirring constantly / Tip the mushroom mixture into the stock and simmer until the sauce thickens, about 3 minutes / To serve, put the chicken on a platter, pour the sauce op top and serve with rice and steamed broccoli florets.
Any leftover chicken thighs can be eaten cold and will make a welcome addition to a snack in the middle of the day.