- 2 chicken maryland fillets
- 1 ATLAS vinaigrette tub
- 1 roma tomato
- 1 baby potatoes bag
- 1 green beans bag
- 1 parsley bunch*
- 1 tarragon bunch
Pantry staples: Cooking oil, salt, butter or olive oil, pepper
Specialised equipment: Sieve
Chef's note: A vinaigrette is made when an oil is mixed with an acid such as lemon juice or vinegar and then flavoured with salt, spices or herbs. It can be used as a dressing or marinade. In Northern France, they use walnut oil and cider vinegar to create a vinaigrette for salads.
* Parsley is to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Bring a saucepan of salted water to the boil. Wash the vegetables. Trim the ends of the beans. Finely dice the tomato. Cut the potatoes into 2cm pieces. Pick some of the tarragon leaves. Finely slice 1 teaspoon of parsley leaves* per person.
2. Boil the potatoes
Add the potatoes to the boiling water and cook for 15-20 minutes or until they are soft. Strain and return to the saucepan. Place a lid on to keep warm.
3. Cook the chicken
Meanwhile, heat a splash of oil in a frying pan over high heat. Add the chicken, skin side down, reduce the heat to medium and cook for 5 minutes or until the skin crisps. You can place a weight on top of the chicken to ensure an even cook of the skin. Flip and cook for a further 5 minutes or until the chicken is cooked through. Set aside to rest, reserve the pan.
4. Cook the beans
In the reserved pan, add the beans and cook for 1 minute or until they char slightly and become vibrant.
5. Combine the tarragon and tomato vinaigrette
Combine the vinaigrette with the tarragon leaves and tomatoes. Add a pinch of salt to taste.
6. Finish the parsley mash
Once the potatoes have been strained and returned to the saucepan, add the parsley, 2 teaspoons of butter or olive oil per person and some salt and pepper to taste. Roughly mash the potatoes. Taste and add more butter or olive oil, salt or pepper if you like.
7. To serve
Divide the parsley mash, green beans and chicken between serving plates. Top with the tarragon and tomato vinaigrette.