Mustard and Vinegar Chicken
"Chicken pieces are grilled and basted in Dijon mustard and red wine vinegar for plenty of flavour."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 ounces basil leaves, plus extra to garnish
- 6 anchovy fillets
- 4 tablespoons red wine vinegar
- 4 teaspoons Dijon mustard
- 3⁄4 cup olive oil
- 4 chicken breasts, with skin
- salt and pepper
directions
- Put the basil leaves in a food processor with the anchovy fillets, vinegar and mustard and whizz together for about 10sec to make a rough purée. With the motor running, slowly pour in the olive oil.
- Reserve about 6tbsp of the sauce and pour the remainder into a small serving bowl. Place the chicken skin-side down in a broiler pan and brush lightly with half of the reserved sauce. Season with salt and pepper.
- Heat the broiler to its highest setting and cook the chicken about 2in away from the heat for 7min. Turn chicken skin-side up and brush again with the remaining sauce.
- Baste with the cooking juices - which will look a little curdled but don't worry! Cook for a further 7min or until the chicken is golden and cooked through.
- To crisp the skin, move the chicken closer to the heat. Serve with the pan juices and sauce, garnished with a few basil leaves.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
