Leeds chef Rab Adams shares his breaded chicken thigh recipe with tomatoes and anchovies
and live on Freeview channel 276
Rab is the owner and head chef at Hern, a tiny restaurant in the heart of Chapel Allerton that locals can't get enough off.
Watch him cook the dish in a video tutorial above, and follow along at home.
Ingredients:
Brine:
500g hot water
75g salt
36g caster sugar
3 cloves
½ tsp mustard seeds
1 garlic clove;
1 star anise
Chicken:
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Hide Ad4 large organic chicken thighs, boned out, skinned and flattened with a rolling pin (use two sheets of parchment paper
200g sourdough breadcrumbs
200g white flour
2 whole eggs
Dressing:
6 organic heritage or vine tomatoes (we use Isle of Wight tomatoes)
60g anchovy fillets, chopped
2 whole eggs
15g lilliput capers, plus some to serve
20ml white wine vinegar
50ml water
Good olive oil (we use Le Coste from Lazio)
Basil
Method:
1. Brine the chicken: Mix together all brine ingredients thoroughly. When cool add the chicken thighs. After about 90 minutes remove the thighs, rinse and pat dry.
2. Pané the chicken: Make an egg wash with the 2 eggs and a splash of milk. Dip the thighs in the flour, then the egg wash, then the breadcrumbs.
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Hide Ad3. Tomatoes: Slice the tomatoes into ½ inch semi circles or similar. Keep some of these raw. Spread them on a tray with parchment underneath and add salt and olive oil. Place in an oven at 120 for 2 hours or until semi-dry but still juicy.
4. Anchovy dressing: Blend anchovies, capers, eggs, vinegar, and a splash of the water in a blender. Slowly add the oil as it blends. You should have a thick mayonnaise at the end of this process. Add a little more water to slacken the consistency so it will coat the tomatoes, rather than sit on top of them.
5. To finish: Deep-fry the chicken thigh for 2 ½ minutes, season with salt immediately and then rest for the same length of time. Plate some of the different tomatoes followed by the cooked thigh. Spoon a generous amount of dressing over the tomatoes. Add a few capers, basil leaves and a drizzle of the good olive oil. Garnish with a lemon wedge.