- 2 tbsp Dijon mustard
- 1 garlic clove, finely chopped
- 1 tsp golden caster sugar
- 6 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 300g red cabbage, finely sliced
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 4 boneless chicken breast fillets, skin on
- 1-2 heads of chicory, separated
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 410g can cannellini beans, drained and rinsed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
Place the mustard, garlic and sugar into a large bowl, season if you want to and mix well. Gradually whisk in 5 tbsp of the oil. Mix the cabbage into the dressing. Set aside until needed (can be made a day ahead).
Place a ridged griddle or heavy-based frying pan over a high-ish heat. Brush the chicken with the remaining oil and cook on the hot griddle, skin side down, for 10 mins until it’s crispy and golden, then turn and continue to cook for another 5 mins until completely cooked.
Scatter the chicory leaves on 4 plates, mix the beans in with the slaw and serve with the chicken and a drizzle of olive oil.
Give it a twistFor an even healthier version, steam skinless chicken breasts for 8-10 minutes instead of griddling.