It’s chicken and it’s chips and the mayo is a bit fancy and made with anchovies. I’d recommend making this delicious dinner as soon as your little brain will let you. X
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#whatwilly #chickenandchips #willydoessomecooking
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WILLY’S CHICKEN AND CHIPS
Serves 2
INGREDIENTS
5 to 6 large Maris Piper potatoes
2 sprigs + 2 tbsps fresh rosemary
2 sprigs + 2 tbsps fresh thyme
Large bottle of vegetable oil
3 cloves of garlic
Zest of ½ a lemon
2 tbsps of plain flour
2 large skin on chicken breasts
2 tbsps of unsalted butter
1 medium egg
Jar or tin of anchovy fillets in oil
Olive oil
Salt
Pepper
EQUIPMENT
Food processor
Oven proof pan (preferable but not essential)
METHOD
1. Preheat your oven to 200C.
2. Chop your potatoes into chunky chip shapes. Cover with boiling water, season generously with salt and simmer on the hob for 5 minutes.
3. Add a large glug of vegetable oil to a baking tray, along with a sprig each of rosemary and thyme and an unpeeled clove of garlic and place into the preheated oven.
4. Pour out your lightly parboiled chips into a colander in the sink, and allow to steam.
5. Pick your remaining rosemary and thyme and chop it finely. Grate over your lemon zest and one clove of garlic (make sure to save your lemon for later). Chop this mixture together and transfer into a small bowl. Season generously with salt and pepper, and mix.
6. Add two tbsps of plain flour to your steamed chips and shake vigorously with the saucepan lid on. Add half a tsp of your seasoning mix to the chips and shake vigorously again. Pour your chips into the preheated baking tray containing oil, and transfer to the 200C oven for 40 mins, or until browned and crispy.
7. Pat your chicken breasts dry. Add a drizzle of olive oil to a large non-stick pan. Season both sides with salt and pepper and add both chicken breasts, skin side down. Fry until the skin is crispy and brown. Flip both breasts over.
8. Add roughly 2 tbsps of unsalted butter to the pan, along with a sprig each of rosemary and thyme. Baste the chicken with the seasoned butter for a few minutes, before transferring the whole pan (make sure it’s oven proof) to the oven. If you don’t have an oven proof frying pan/skillet, transfer to a preheated baking tray, along with the butter and herbs. Drop the temperature to 180C and leave to cook for 20 mins.
9. Set up your food processor. Crack in your egg, both yolk and white. Grate in a clove of garlic. Season generously with salt and pepper. Cut your zested lemon in half, and juice directly into the food processor. Add four anchovy fillets. Blend this mixture until smooth.
10. Slowly drizzle in vegetable oil while blending until the mixture begins to slightly thicken. Drizzle in some of the anchovy oil - how much is up to you. Continue drizzling in the vegetable oil until the mayonnaise has thickened to your desired consistency.
11. Remove the chips and chicken from the oven. Make sure the chips are nice and crispy, and that the chicken juices are running clear. Cut the chicken into slices with a very sharp knife. Add your herb and zest seasoning mix to the cooked chips and shake vigorously.
12. Serve up the chicken and chips onto your best plate. Drizzle the brown butter from the chicken pan over the chicken. Add a generous dollop of the anchovy mayo. Serve and enjoy!