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Devilled chicken with warm potato salad

Boil the potatoes

350g waxy potatoes cut into equal chunks

Boil until tender, drain, set-aside and keep warm
Make the ancovy dressing

2 anchovy fillets

1 garlic clove, peeled

1 pinch of sugar

Salt and fresh ground pepper

Mash together

½ tsp dijon mustard

1 tbsp red wine vinegar

120 ml extra virgin olive oil

2 tbsp parmesan, freshly grated

Gradually mix in to make a thick dressing
Make the devilling mixture

4 tsp colmans mustard powder

1 tbsp worcester sauce

1 pinch dried chillies, crumbled

3 tbsp olive oil

Mix together

500g Cooked chicken, cubed

Mix to coat the chicken
Devil the chicken in a frying pan

Above marinated chicken

Heat the pan to smoking and fry for about 5 minutes to give an all over, crispy brown coating
Assemble the salad in a large bowl

Above hot boiled potatoes

Above anchovy dressing

Coat the potatoes with half of the dressing

Above devilled chicken

½ cos lettuce, washed & dried

2 tbsp capers, rinsed and chopped

Toss together with the rest of the dressing and serve while still warm.