Crisp skinned roast chicken breast with ligtly charred broccoli and an anchovy dressing.
Pre heat the oven to 190*
Place a frying pan on a medium high heat.
Season the chicken with salt and pepper. Add some oil to the pan. Place the chicken, skin side down in the pan.
Cook for a couple of minutes, until the skin starts to brown slightly.
Place directly into the oven, without turning (this will help with the crispy skin)
After 8 min remove the pan from the oven, turn the chicken over so that it is now skin side up. Return to the oven and cook until the juices run clear.
Remove form the oven and allow to rest in the pan.
Peel and roughly chop the garlic.
Pick the leaves from the rosemary and basil then roughly chop.
De seed and finely dice the chili. Set this aside for later.
Place the mustard, vinegar, herbs, garlic and anchovies in a food processor and blend until smooth.
With the motor still running - slowly add the olive oil (as for mayonnaise)
Place in a bowl then fold through the diced red chili.
Place a large frying pan over a high heat.
Coat the broccoli in a little olive oil.
When hot enough add the broccoli and allow to char a little before turning. Add a splash of water, cover and steam for a minute or so.
Remove from the pan and dress generously with the anchovy dressing.
Place a neat pile of dressed broccoli on the plate, slice the chicken in two then place neatly to one side.
«The anchoiade could be a perfect dip for spring vegetable crudite»