Barbecued Chicken Breasts with Mango Chutney
INGREDIENTS:
4 Boneless chicken breasts;
-skin left on
6 tb Olive oil
675 g New potatoes
2 tb Tarragon vinegar
4 Shallots; finely chopped
6 Rashers smoked streaky
-bacon, cut into thin strips
1 ts Chopped fresh tarragon
Coarse sea salt
Freshly ground black pepper
Mixed salad leaves; to serve
4 Boneless chicken breasts;
-skin left on
6 tb Olive oil
675 g New potatoes
2 tb Tarragon vinegar
4 Shallots; finely chopped
6 Rashers smoked streaky
-bacon, cut into thin strips
1 ts Chopped fresh tarragon
Coarse sea salt
Freshly ground black pepper
Mixed salad leaves; to serve
1. Heat a barbecue, grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes.
2. Meanwhile, boil the potatoes for about 20 minutes. Drain, then peel and halve or quarter, depending on size. Mix the remaining oil with the vinegar and shallots, season, then pour over the potatoes. Fry the bacon until crispy, then stir it into the potato salad with the tarragon.
3. To serve, arrange mixed salad leaves on four plates, spoon over the warm potato and bacon salad, and top with the chicken breasts.
NOTES : Barbecuing is such a great way to cook chicken because the slight burnt tinge works so well with the natural sweetness of the meat. These chicken breasts have just been seasoned, rubbed with oil and then barbecued. Chicken with bacon or tarragon -
or both -
is a classic combination, and the warm potatoes in olive oil dressing bring all the tastes together, so this dish is a real treat. If you don?t have a barbecue, simply grill or griddle the chicken instead. Push a knob of butter under the skin of the chicken before cooking to give it a tastier, more succulent finish; and why not squeeze some lemon juice after cooking to lift the flavours. For a creamier potato and bacon salad, stir in two to three tablespoons of mayonnaise.
2. Meanwhile, boil the potatoes for about 20 minutes. Drain, then peel and halve or quarter, depending on size. Mix the remaining oil with the vinegar and shallots, season, then pour over the potatoes. Fry the bacon until crispy, then stir it into the potato salad with the tarragon.
3. To serve, arrange mixed salad leaves on four plates, spoon over the warm potato and bacon salad, and top with the chicken breasts.
NOTES : Barbecuing is such a great way to cook chicken because the slight burnt tinge works so well with the natural sweetness of the meat. These chicken breasts have just been seasoned, rubbed with oil and then barbecued. Chicken with bacon or tarragon -
or both -
is a classic combination, and the warm potatoes in olive oil dressing bring all the tastes together, so this dish is a real treat. If you don?t have a barbecue, simply grill or griddle the chicken instead. Push a knob of butter under the skin of the chicken before cooking to give it a tastier, more succulent finish; and why not squeeze some lemon juice after cooking to lift the flavours. For a creamier potato and bacon salad, stir in two to three tablespoons of mayonnaise.