Choose waxy potatoes of good flavour such as Jerseys, Pink Fir Apple, Anya or, if you are in Scotland, Ayrshires.
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350g (12oz) small new potatoes, washed
1 large shallot or small red onion, halved, peeled and thinly sliced
½ red pepper, seeded and thinly sliced
4 tablespoons olive oil
4 boneless, skinless chicken thighs
Salt and black pepper
1 teaspoon runny honey
1½ teaspoons English mustard
2 teaspoons tarragon vinegar or white wine vinegar
85g (3oz) mixed salad leaves
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Method Prep:10min › Cook:25min › Ready in:35min
Cook the potatoes in boiling, salted water for about 15 minutes until tender. Add the shallot and red pepper, return to simmering point and drain into a colander.
Meanwhile, preheat the grill to hot. Use 1 tablespoon of the oil to brush the chicken thighs and sprinkle both sides with salt and pepper. Transfer them to the rack of the grill pan and grill for 10-12 minutes, turning them once, until cooked through. Remove and set aside.
Put the honey, mustard, vinegar and remaining oil into a small screw-top jar with a pinch of salt and shake vigorously to emulsify. Put the drained, cooked vegetables into a wide dish, sprinkle with salt and pepper, then add the dressing and toss.
Scatter the salad leaves over the cooked vegetables and toss together gently. Cut each chicken thigh into 3 pieces, add to the salad, toss briefly and serve.