Pan-fried chicken, with courgette and broad bean salad

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pan-fried roast chicken:

• Olive oil: 2 tbsp
• Chicken supreme, bone in, skin on: 2 pieces
• Unsalted butter: 40g/1½oz
• Garlic clove, peeled and left whole: 1
• Fresh thyme: 2 sprigs

For the courgette and broad bean salad:

• Broad beans, double podded: 100g/3½oz
• Olive oil: 1 tbsp
• Pine nuts: 75g/2½oz
• Green courgette: 1
• Yellow courgette: 1
• Fresh basil leaves, leaves picked: 1 tbsp
• Tarragon, leaves picked: 1 tbsp
• Dill, leaves picked: 1 tbsp

For the lemon and chilli dressing:

• Olive oil: 2 tbsp
• Lemon, zest and juice: 1
• Red chilli, finely chopped: 1

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

For the pan-fried roast chicken:

1. Heat oil in an ovenproof frying pan over low heat.
2. Place chicken skin-side down and cook for 10 minutes until skin is crispy.
3. Turn chicken over and transfer pan to the preheated oven for 8–10 minutes.
4. Remove from oven and add butter, garlic, and thyme to the pan.
5. Once butter has melted and becomes fragrant, baste the chicken with the garlic-thyme butter.
6. Set chicken aside to rest.

For the courgette and broad bean salad:

1. Bring a medium saucepan of salted water to a boil.
2. Cook broad beans for 2 minutes, then drain and set aside.
3. In a separate frying pan, heat oil and toast pine nuts for 1–2 minutes. Remove and set aside.
4. Thinly slice courgettes and arrange on a serving plate in a circular pattern, alternating green and yellow slices.
5. Scatter herb leaves, cooked broad beans, and toasted pine nuts over the courgettes.

For the lemon and chilli dressing:

1. In a bowl, mix oil, lemon zest, lemon juice, and red chilli.

To serve:

1. Dress the courgette, bean, and pine nut mixture with the lemon dressing.
2. Carve the chicken and place on top of the salad.
3. Drizzle a little more dressing over the dish before serving.