Did anyone hear that London was ‘full’ last week? A conference on rheumatism brought 30,000 doctors from all over the world into the capital, another conference on I don’t know what, the Chelsea Flower Show and the Champions League Final, no wonder I haven’t surfaced from work in the last 3 weeks! Apparently it was impossible to get a table in a restaurant, hotel room or a coach (I don’t have much need for those). We were booked up months ago, so it was flat-out for me last week – with a couple of massive nights on the tiles thrown in as well, so I’ve been unable to blog – everyday I see loads of other bloggers posting post after post and I’ve written nothing for weeks. I’m such a terrible blogger – I will get better I promise.
Boring bit over, here’s a quick recipe for success on a weeknight.
2 skin on chicken thighs
1/2 bunch of English asparagus
1 handful of fresh sugar snap peas
6 Anya potatoes thickly sliced
1/2 bag of fresh baby leaf spinach
A sprinkle of dried garlic (or half a clove finely chopped)
A medium knob of butter
1 tsp lemon juice
- Wash the potatoes and slice them into centimetre thick slices, pop into salted boiling water and gently boil until they are soft, this should take about 15 mins
- For the asparagus – hold a spear in both hands at either end, gently bend it until it snaps somewhere in or around the middle, this is by far the best way to prepare asparagus as you ensure you only get the tastiest bits
- Place the asparagus onto a plate and drizzle with olive oil.
- Heat up a griddle pan and when it is ‘smokin hot’ (literally) place the asparagus spears in the pan (make sure the griddle lines are perpendicular to the asparagus, this will get you the posh char-lines)
- Pat the skin of the chicken thighs dry and drizzle a little olive oil on them and a sprinkle of sea salt.
- Place skin down on the griddle and leave that side down for a good 5 minutes on a high heat (this will give a gorgeously golden crispy skin)
- Don’t forget to keep rolling the asparagus, they will take longer than you might think to cook through
- Once the potatoes are almost cooked drop the peas for a couple of mins
- Drain the veg and set aside.
- Using the same pan which will still be hot add a tablespoon of water and the spinach. Keep it moving around in the pan and it will wilt in about 2 minutes over a low heat
- Mix all the veg together with a sprinkle of garlic (I use the dried stuff you can grind in) with a knob of butter and a squeeze of lemon juice – cover with cling film and a tea towel until the chicken is done
- Turn the chicken over and cook it flesh-side down for about 3 minutes
- Pile the veg on to a plate and put the chicken skin-side up on top.
- Salt and pepper. Serve.