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Acacia Honey Glazed Cornfed Chicken Breast, with Tomato, Artichoke and Watercress


  • 1 large artichoke heart, cut into one-eighths

  • 1 lemon

  • 1 tbsp plain flour

  • For the Chicken

  • 1tsp olive oil

  • 2 x 225g (8oz) corn fed chicken breast, wing bone in, trimmed

  • Sprig of thyme, soaked in water

  • 2 tbsp acacia honey

  • 1 lemon, juiced

  • For the Salad

  • 1 beef tomato, cored, halved and cut into 1/8ths

  • 1 banana shallot, peeled, thinly sliced

  • 2 cloves garlic, peeled, thinly sliced

  • ¼ cucumber, halved lengthways, de-seeded, thinly sliced

  • 2 tbsp sherry vinegar

  • 2 tsp wholegrain mustard

  • 6 sprigs of chervil, soaked in water

  • 2 tbsp chives, cut into 2cm lengths, soaked in water

  • 1 bunch of watercress, soaked in water

  • 3 tbsp natural yoghurt

  • Freshly milled black pepper & salt


  • For the Artichoke:

  • 1.

    Cut off the stalk, pull off the hard outer leaves and trim off the top of the leaves with scissors.

  • 2.

    Shorten them neatly and evenly, cutting off the top two-thirds of their height.

  • 3.

    Wash, tie with string around the largest circumference, place a slice of lemon under string, on the base.

  • 4.

    Place base downwards in a pan of boiling salted water, (with a tbsp of flour mixed with cold water whisked in).

  • 5.

    Cook, keeping the water boiling, until done, the bottom will give slightly when done.

  • 6.

    Remove and place in iced water to cool.

  • 7.

    Keep liquor to one side.

  • 8.

    Remove all outer leaves, until you reach the centre. Remove centre of artichoke to reveal the heart, trim base with a knife, place in cooled cooking liquor until required.

  • For the Chicken:

  • 1.

    Heat a frying pan until hot, then add the olive oil and chicken breast, skin side down and sear for 6-7 minutes.

  • 2.

    Turn the breast over, and cook for a further 2-3 minutes.

  • 3.

    Turn back onto the skin side, then pour over the honey and caramelise.

  • 4.

    When the chicken is fully cooked remove and place to one side.

  • 5.

    In a bowl, combine the beef tomatoes, artichoke, cucumber, shallots, garlic, chives, chervil, sherry vinegar, mustard and yoghurt. Season accordingly.

  • 6.

    Place mix in centre of serving plate, slice chicken at an angle of 45 degrees, fan slices on top of mix.

  • 7.

    Garnish with watercress, and serve.

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