Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Pan-roasted chicken with sesame and endive
Serves 4 Starters and mains
Ingredients
- 1 whole chicken, jointed into 8 pieces
- 4tbsp extra virgin olive oil
- 8 shallots, halved lengthways
- 2tbsp toasted sesame seeds
- 1 head broad-leaved endive
Method
Preheat the oven to 180C/350F/Gas 4. Rub the jointed chicken pieces all over with half of the oil and season well. Heat the remaining oil in a large, ovenproof sauté pan over a high heat and then sear the chicken all over, for around 10 minutes. Drain off all but 2tbsp of the fat.
Add the shallots to the pan alongside the chicken pieces, cut-side down. Sprinkle over the sesame seeds and transfer to the hot oven to roast for around 20 minutes.
Meanwhile, wash and dry the endive, picking the leaves apart. Roughly tear or cut the leaves to around 7.5cm long. Tuck the leaves under and over the chicken in the pan and return to the oven.
Roast for a further 10 minutes until the chicken is very tender and cooked through thoroughly and the greens have wilted. Serve with the mixed rice pilaf.
Advertisement