So delicious!

Quick and easy chicken din­ners

Woman’s Day (NZ) - - What a Week! -

Bal­sam­icglazed Chicken

SERVES 4 PREPA­RA­TION 20 MIN­UTES COOK­ING 35 MIN­UTES

2 ta­ble­spoons olive oil

8 frenched chicken legs

½ cup ver­juice

2 gar­lic cloves, crushed

2 ta­ble­spoons pure maple syrup

2 ta­ble­spoons bal­samic vine­gar

4 yel­low peaches, stones

re­moved, quar­tered 100g baby rocket

1

radic­chio, torn in pieces

2 ta­ble­spoons extra vir­gin olive oil baby sor­rel leaves to serve BLUE CHEESE DRESS­ING 150g blue cheese

½ cup sour cream

¼ cup but­ter­milk

1½ ta­ble­spoons ap­ple cider vine­gar 1 spring onion, thinly sliced

1. In a large fry­ing pan, heat oil on high. Brown chicken for 2-3 min­utes each side. Add ver­juice and gar­lic. Cook, stir­ring, for 30 sec­onds to deglaze pan.

2. Stir maple syrup and bal­samic through and bring to the boil. Re­duce heat to low. Cook, cov­ered, for 15-20 min­utes, turn­ing oc­ca­sion­ally. Re­move lid, in­crease heat to high and cook for a fur­ther 4-5 min­utes un­til sticky and glazed, turn­ing chicken to coat in glaze.

3. BLUE CHEESE DRESS­ING. In a small food pro­ces­sor, pulse blue cheese, sour cream, but­ter­milk and vine­gar un­til smooth. Stir spring onion through and sea­son. Cover and chill.

4. Pre­heat a char-grill pan on high. Spray peaches with oil. Grill for 1 minute each side un­til grill marks ap­pear. Set aside.

5. In a bowl, com­bine rocket, radic­chio and oil. Sea­son and toss. Serve with peach and chicken, driz­zled with dress­ing. Scat­ter with sor­rel leaves.

Food Di­rec­tor Jennene Plum­mer

Drum­stick DRUM ROLL!

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