Grilled Free-range Chicken Breast, Anchovy & Caper Cream, Crushed New Potatoes & Summer Greens Recipe

Prep and marinate

Pat the chicken breasts dry with paper towels. Lightly pound thicker breasts to even thickness for even cooking. Rub both sides with 2 tbs olive oil, then season evenly with 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Let rest at room temperature for 15–20 minutes (or refrigerate for up to 2 hours).

Grill

Preheat an outdoor grill or grill pan to medium-high (about 200–220°C / 400–425°F). Oil the grates/pan lightly. Grill the chicken breasts skin-side down first (if using skin-on) 5–7 minutes without moving to get good char, then flip and cook another 5–7 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Remove from heat and loosely tent with foil; rest 5 minutes before slicing.

Make the cream

Place the anchovy fillets, rinsed capers, crushed garlic clove, 3 tbs Greek yogurt, 3 tbs creme fraiche, 1 tbs lemon juice and 1 tbs extra-virgin olive oil in a small bowl or food processor. Blend or whisk until smooth but still slightly textured. Season with 1/4 tsp black pepper (tasting first — anchovies and capers are salty) and fold in 1 tbs chopped parsley. If too thick, loosen with 1–2 tsp water or extra lemon juice. Chill briefly while preparing the rest.

Cook potatoes

Place the new potatoes in a large saucepan and cover with cold salted water. Bring to a boil and simmer until tender when pierced with a knife, about 12–15 minutes depending on size. Drain well and return to the hot pan for 1 minute to dry off excess moisture.

Crush and dress

On a work surface or baking sheet, press down each potato with the base of a glass or a potato masher to slightly smash but keep whole-ish. In a large skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the smashed potatoes in a single layer and cook without moving for 3–4 minutes to develop a golden crust, then flip and brown the other side another 3–4 minutes. Season with 1 tsp sea salt and 1/2 tsp black pepper. Remove from heat and toss with 1 tbs chopped chives.

Prepare greens

If peas are raw, blanch in boiling water 1–2 minutes then refresh in iced water; if frozen, thaw and drain. In a large bowl combine 100 g baby spinach, 100 g mixed baby lettuces and 100 g peas. Zest and juice half a lemon over the leaves, drizzle 1 tbs extra-virgin olive oil, season with 1/4 tsp sea salt and 1/4 tsp black pepper, and toss gently to combine.

Divide the crushed new potatoes among 4 plates. Place a portion of summer greens alongside. Slice each rested chicken breast across the grain into 3–4 slices and place on top or beside the potatoes. Spoon 1–2 generous tablespoons of anchovy & caper cream onto each plate or drizzle over the chicken.

Finish with a light drizzle of extra-virgin olive oil, a sprinkle of chopped parsley, and a lemon wedge on each plate. Serve immediately.