A defining point in the career of Jason
Atherton was in 1998, working at the legendary elBulli restaurant in Spain. He
became the first British chef to complete a work placement there. In 2005 he
joined up with Gordon Ramsay to head up Maze in Mayfair, which won a Mechelin
star. In 2010 Jason embarked on a life-long dream of opening his own London restaurants
and in April 2011, Pollen Street Social, also in Mayfair, was born. It has
already been awarded a Michelin star.
Roasted Chicken with Tuscan Salad
Roasted Chicken with Tuscan salad
Hands-on time 35min. Cooking time about
45min. Serves 4
·
2 red peppers
·
3tbsp olive oil
·
4 chicken breasts, skin on
·
4 plum tomatoes
·
1tsp sherrt vinegar
·
1 garlic clove, thinly sliced
·
Large handful basil, roughly torn
For the croutons
·
3 thick slices of a day-old sourdough loaf, or
ciabatta
·
1tbsp olive oil
1. Start by making the croutons. Preheat oven to 150oC (130oC
fan) mark 2. Cut the bread into 2,5cm (1in) pieces; put on a baking tray. Toss
through the 1tbsp oil and some salt. Cook in oven for 10-15min.
Start by making the croutons
2. Preheat grill to high. Arrange peppers on a baking tray; grill for
10-15min, turning occasionally, until they’re blackened and blishtered.
Transfer to a bowl, cover tighly with clingfilm and leave to steam for 5min.
when cool enough to handle, peel off and discard skin, then halve peppers and
remove the core and seeds. Cut each half into three or four pieces, then put
into a large bowl and set aside.
3. Turn oven up to 180oC (160oC fan) mark 6. Heat
1tbsp of the olive oil in a large frying pan over medium heat; cook chicken,
skin-side down, for 4-5min until golden. Turn; continue cooking for 4-5min.
4. Transfer chicken to a baking tray; roast in the oven for about 5min
(depending on thickness) until cooked through. Take out, cover with foil and
leave to rest for 10min.
Transfer chicken to a baking tray; roast
in the oven for about 5min
5. While chicken is cooking, score a little cross on the bottom of each
tomato. Put into a large heatproof bowl and cover with boiling water from the
kettle. Leave for 30-40sec, then drain and run under cold water. Peel off and
discard skins. Quarter two of the tomatoes; scrape pulp and seeds into a food
processor (set the flesh aside). Roughly chop remaining tomatoes; add to
processor (flesh and all). Whiz until smooth, then strain through a fine sieve
into a small bowl, pressing pulp hard to extract all the juice. To the strained
tomato juice add the sherry vinegar, the remaining 2tbsp olive oil and some
seasoning; whisk to combine.
6. Cut remaining tomato pieces in half lengthways and add to peper bowl
with the sliced garlic, basil leaves, croutons and tomato dressing. Toss
together, then check seasoning. Serve with the chicken.
Per
serving
434cals, 20g fat (3g saturates), 23g carbs
(8g total sugars)
GH
verdict
This recipe highlights Jason’s brilliant
eye for detail – delicious.