Give roast chicken a makeover with Angela Hartnett's vibrant vinaigrette. The tasty combination of leeks, green beans, shallots and fresh herbs will definitely not disappoint.
4 large chicken breasts, skin on
salt and freshly ground black pepper
2 tbsp olive oil
600g/1lb 5oz green beans
16 baby leeks
½ tsp Dijon mustard
50ml/2fl oz cider vinegar
250ml/9fl oz olive oil
2 banana shallots, finely chopped
2 tsp finely chopped fresh tarragon
4 tsp finely chopped fresh flatleaf parsley
Preheat the oven to 180C/365F/Gas 4.
Season the chicken breasts with salt and freshly ground black pepper.
Heat an ovenproof frying pan until hot and add the olive oil and the chicken breasts, skin-side down. Cook for 2-3 minutes until golden-brown, then turn the breasts over and cook for a further minute.
Place in the oven for 12-15 minutes, or until completely cooked through. The juices will run clear when pierced with a skewer at the thickest point. Remove from the heat and set aside to rest for a few minutes.
Meanwhile, place a large pan of salted water over a high heat and bring to the boil. Add the beans and leeks and cook for 2-3 minutes, then drain and refresh in iced water.
Place the mustard, vinegar and 250ml/9fl oz olive oil into a bowl and whisk to combine.
Slice the beans and leeks into three on the diagonal and add to the dressing.
Add the shallots, tarragon and parsley and season, to taste, with salt and freshly ground black pepper.
To serve, divide equal amounts of the bean and leek salad among four plates and top each with a roasted chicken breast. Drizzle over any extra dressing remaining in the salad bowl.
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