Garlic chicken with tomato dressing
James Tanner's chicken breasts with tomato dressing, sauté potatoes and rocket is not just quick but cheap too, as a lot of the flavour is in the dressing which is made from store cupboard ingredients - the crushed garlic cloves really release their flavour.
2 skin on chicken breasts2 cloves crushed garlic2 tbsp olive oil2 shallots, finely chopped3 tbsp tomato ketchup1 tbsp balsamic vinegar1 tsp Worcestershire sauce1 tbsp chopped fresh parsley, tarragon or chervil5 new potatoes slicedHandful rocket lettuce
Preheat oven to 180C and take the potatoes and add to salted boiling water. Cook for 8 minutes until just tender then drain and leave to cool.
Heat a non stick pan - that can go into the oven - on the hob with a splash of oil and add the crushed garlic cloves and lay in the chicken breasts, skin side down and cook for a minute to sear the skin. Turn and cook for a further minute then pop the pan in the oven to cook the chicken through for 10 minutes. If you don’t have a pan that can’t go into an oven then transfer the chicken and garlic into a baking tray.
Whilst everything is cooking take a bowl and add the chopped shallots and ketchup and whisk together slowly adding the oil then stir in the Worcestershire sauce, balsamic, chopped herb of your choice, season and set aside.
Remove chicken from oven and drain on kitchen towel, allow to rest then take the potatoes and slice into 2 cm thick rounds and sauté in a non stick pan with a splash of oil for 1 minute on both sides so just coloured then drain on kitchen towel.
Carve the rested warm chicken breasts. Arrange a bed of rocket and potatoes on a plate and lay over the carved chicken. Drizzle over tomato shallot dressing and serve.