Cider-braised chicken thighs with spring greens

Method

1. First, to make the watercress oil, blanch the watercress (see Know-how) and chives in a pan of boiling water for 30 seconds, then transfer straight to a bowl of iced water using a slotted spoon. After a few minutes, once they’ve cooled completely, drain and squeeze out the excess moisture, then lay on a clean tea towel and pat dry.

2. Put the dried watercress and chives into a blender with the oil and whizz for a few minutes until smooth and bright green. Pour through a fine sieve into a jug to strain, reserving both the green oil and the watercress pulp in the sieve.

3. Use some of the oil to make the mayonnaise. Put the egg yolk, mustard, vinegar and a pinch of salt in a tall jug. Whizz with a stick blender until smooth, then gradually pour in 125ml of the strained oil (reserving the rest), only moving the blender a small amount and making sure it combines before you add more, until you have a smooth mayonnaise. (You can also do this in a jug blender but a stick blender is easier with a small quantity – or you could use a balloon whisk if you’re up for an arm workout.) Blend in the reserved watercress pulp (this will turn it extra green). Season with salt and pepper and set aside.

4. Put 1 tbsp oil in a large, shallow casserole or heavy based pan over a high heat. Season the chicken, then add to the pan, skin-side down. Cook for about 10 minutes until golden and crisp, then turn over and cook for another few minutes (you may need to crisp up the chicken skin in batches, then return it all to the pan and nestle it in tightly before adding the cider – it’ll cook through best if it’s all in one layer). Add the cider and bubble for 5 minutes, then pour in the chicken stock. Simmer uncovered for 25-30 minutes until the chicken is cooked through.

5. Meanwhile, heat a griddle pan over a high heat and blister the asparagus and spring onions for about 2 minutes on each side until lightly charred and softened but still holding their shape and bite (you may need to do this in batches). Griddle the little gem lettuce for about 1 minute on the cut side until tender.

6. Lift the cooked chicken out of the pan and onto a plate to rest. Remove the pan from the heat and whisk the mayonnaise into the sauce. Return to a low heat and warm through while stirring constantly for 3-5 minutes until thickened a little (don’t boil). It should have the consistency of double cream.

7. To serve, spoon the sauce onto a large platter or plates, then drizzle over the reserved watercress oil to ‘split’ the sauce and give it a beautiful marbled effect. Add the chicken pieces and charred veg on top and season with salt flakes and black pepper. Serve with buttered new potatoes if you like.

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