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Ingredients
580g No.1 Free Range Corn Fed Chicken Thighs
1/4 x 20g pack lemon thyme, leaves only
2 tbsp olive oil
4 slice/s sourdough, torn into small chunks
100g Emmi Raclette Pure Classic Slices, torn into small pieces
2 eating apples, quartered, cored and thinly sliced (such as Cox or Braeburn)
3 sticks celery, finely sliced
250g pack chicory, leaves separated
1 romaine lettuce heart, thickly shredded
1 shallot, finely chopped
5 sprig/s Greek basil, leaves picked
For the dressing
2 tsp Dijon mustard
4 tbsp soured cream or yogurt
1 unwaxed lemon, zest, plus a squeeze of juice
1 clove/s small clove garlic, crushed
Method
Preheat the oven to 200°C,
gas mark 6. In a roasting tin,
combine the chicken, thyme,
1 tbsp oil and 4 tbsp water.
Roast, skin-side up, for
30 minutes, until the skin is crisp,
the meat is thoroughly cooked,
there is no pink meat and the
juices run clear.
Towards the end of the
chicken cooking time, place
the bread on a nonstick
baking tray, toss with 1 tbsp oil and
bake in the oven for 10 minutes, until
turning golden. Push the croutons
together and sprinkle over the cheese.
Return the croutons to the oven for
5 minutes, then toss with the molten
cheese and return to the oven for
1-2 minutes, until the cheese is golden.
For the dressing, combine the
ingredients in a cup or jug with
a generous squeeze of lemon juice
and 1-2 tbsp water to make it the
consistency of double cream. Season.
Using 2 forks, remove the chicken skin,
then chop on a board and shred the
meat into the tray juices, discarding
the bones.
On a large platter, toss together the
apples, celery, chicory, romaine, shallot,
basil and chicken, then drizzle with the
dressing and tray juices. To serve, top
with the croutons, crispy chicken skin
and a few extra basil leaves.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,398kJ/ 573kcals
Fat
29g
Saturated Fat
29g
Carbohydrates
45g
Sugars
13g
Fibre
5.7g
Protein
31g
Salt
1.5g
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