Mustard And Vinegar Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 ounces basil leaves, plus extra to garnish
• 6 anchovy fillets
• 4 tablespoons red wine vinegar
• 4 teaspoons dijon mustard
• 3/4 cup olive oil
• 4 chicken breasts, with skin
• salt and pepper

Recipe

• 1 put the basil leaves in a food processor with the anchovy fillets, vinegar and mustard and whizz together for about 10sec to make a rough purée. with the motor running, slowly pour in the olive oil.
• 2 reserve about 6tbsp of the sauce and pour the remainder into a small serving bowl. place the chicken skin-side down in a broiler pan and brush lightly with half of the reserved sauce. season with salt and pepper.
• 3 heat the broiler to its highest setting and cook the chicken about 2in away from the heat for 7min. turn chicken skin-side up and brush again with the remaining sauce.
• 4 baste with the cooking juices - which will look a little curdled but don't worry! cook for a further 7min or until the chicken is golden and cooked through.
• 5 to crisp the skin, move the chicken closer to the heat. serve with the pan juices and sauce, garnished with a few basil leaves.