Crispy Chicken And Asparagus Recipes

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN

Steps:

• Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
• Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
• Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
• When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
• Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
• Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR

Steps:

• Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
• Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
• Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
• Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
• Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.

CRISPY CHICKEN & ASPARAGUS PIE

Steps:

• Heat grill to medium. Spread the chicken out evenly in a shallow baking dish. Dot with half the butter and grill for 7-10 mins, turning occasionally until cooked through. Meanwhile, put the vegetables in a bowl and pour a kettle of boiling water over them. Leave for 2-3 mins, then drain.
• Scatter the veg and ham over the chicken, dollop on the crème fraîche and season to taste. Sprinkle on the breadcrumbs, dot with remaining butter, then slide under the grill for 5 mins more until heated through and the topping is crisp.