Chicken a la Grecque with Asparagus, Served with Saffron Lemon Jelly and Wild Rocket
A simple and summery way of cooking chicken. It's delicious combined with asparagus and garnished with cubes of bright yellow jelly. The piece de resistance, though, is the basil oil, which adds intense flavour.
Serves 4
To make the lemon jelly, heat the chicken stock in a saucepan, then add the saffron and soaked gelatine and steep for 15 minutes. Add the lemon zest and juice, and season with salt and pepper to taste. Pour through a fine sieve into a dish about 14 x 11cm (5½ x 4in) and about 1cm (½in) high) and lined with cling film. Allow to cool. When it is time to serve, cut into small squares: you will need 20-24.
Now you are ready to start the chicken. Cut the chicken into pieces about 1.5cm (¾in) in size. Put in a saucepan with a little oil and gently sauté until cooked. While it is still warm, cover with about 100ml (3½ fl oz) of olive oil and the lemon juice, and add the bay leaf. Season well with salt and pepper, and chill until required.
Next, blanch the asparagus in boiling salted water for 1 minute. Drain well and put in with the chicken straight away. Check the seasoning and adjust as needed.
To serve, scatter a few leaves of rocket on four serving plates. Put in five or six little pieces of the chicken on each plate, scatter the asparagus over it, then follow with five or six cubes of the lemon jelly around and a swirl of basil oil.
TIP: A basil-infused oil makes a delicious garnish for many, mainly summery, dishes and it's very easy to make. Purée the roughly chopped leaves and stalks of a large bunch of basil, then add 150ml (5fl oz) olive oil and blend again. Strain the oil through a fine sieve and pour into a clean jar, cover tightly and store in the refrigerator until needed. It will keep for up to one week.
