Roast chicken with celery, anchovy and white bean salad


  • Serves 4 people

By starting the chicken in the pan and finishing it in the oven you get golden, crisp skin and juicy flesh.

  • 100 ml white wine vinegar
  • 8 anchovy fillets, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 golden shallot, coarsely chopped
  • 100 ml olive oil
  • 1 tsp Dijon mustard
  • Pinch of chilli flakes
  • 2 tbsp currants
  • 4 chicken breasts (about 180gm each), wing bones attached, skin on
  • 40 gm butter, coarsely chopped
  • 1½ tbsp thyme leaves
  • Juice of ½ lemon
  • 400 gm canned white beans, rinsed and drained
  • 4 small inner celery stalks, thinly sliced, plus inner leaves
  • 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
01   Soak currants in 2 tbsp boiling water until plump (15 minutes). Drain and set aside.
02   Meanwhile, blend vinegar, anchovies, garlic, shallot, 80ml oil, mustard and chilli in a food processor until smooth and season to taste.
03   Preheat oven to 180C. Heat remaining oil in an ovenproof frying pan over medium-high heat, season chicken, then fry skin-side down, turning once, until golden brown (1-2 minutes each side). Add butter and thyme to pan, transfer to oven and roast until chicken is cooked through (7-8 minutes). Squeeze lemon over chicken, cover with foil and set aside for 5 minutes to rest.
04   Combine remaining ingredients and currants in a bowl, drizzle with dressing, reserving 2 tbsp, season to taste and toss to combine. Drizzle chicken with pan juices and serve with salad and reserved dressing.
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