This dish brings together earthy woodland mushrooms, golden crispy potatoes and tender chicken for a satisfying seasonal meal. The combination of fresh greens, toasted hazelnuts and Parmesan adds texture, while the sherry and thyme dressing brings a bright, slightly tangy finish. It’s simple enough for a weeknight dinner but elegant enough to serve for a special autumn meal.
Cuisines: British
Categories: Main Course Brunch Salad
Servings
Yield/Servings: 2
Cost Per Serving: £4.00
Timings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
150 g Baby Potatoes (030303)
150 g Woodland Mushrooms (V2713)
40 g Baby Spinach (V1477)
20 g Rockey (V1302)
1 piece Sliced Shallots (V1861)
2 clove Minced Garlic Clove (V3455)
1 tbsp Chopped Parsley (V1442)
15 g Toasted Hazelnuts (A67582)
20 g Parmesan (Z3299)
180 g Skin On Chicken Breast (BC1604)
1 piece Fresh Thyme (V1771)
1 tbsp Thyme Leaves (A674102)
1 tbsp Sherry Vinegar (A40173)
1 tsp Wholegrain Mustard (A64956)
1 tsp Honey (A42021)
Instructions
Step 1: 1 - Roast the potatoes Boil the baby potatoes for 10–12 minutes until just tender. Drain well, lightly crush each one, toss with a little olive oil, salt and pepper, then roast at 200°C for 20–25 minutes until crisp and golden.
Step 2: 2 - Cook the chicken Season the chicken breast and rub with olive oil. Place in a hot frying pan skin-side down and cook until the skin is crisp and golden. Turn over, add the crushed garlic and thyme, then transfer to the oven for 10–12 minutes until cooked through. Rest for 5 minutes before slicing.
Step 3: 3 - Cook the mushrooms Heat a little olive oil in a large frying pan. Add the mushrooms and cook over a high heat until deeply caramelised. Stir in the shallot and garlic and cook for another minute. Finish with the chopped parsley.
Step 4: 4 - Make the dressing Whisk together the olive oil, sherry vinegar, wholegrain mustard, honey, thyme, salt and pepper.
Step 5: 5 - Assemble Place the spinach and rocket in a bowl and lightly dress. Add the warm mushrooms and crispy potatoes and toss gently. Transfer to a shallow serving bowl or plate. Arrange the sliced chicken breast on top, scatter over the toasted hazelnuts and finish with shaved Parmesan. Spoon over any remaining dressing.
