Perfect for a summer's lunch or supper, this chicken is healthy and full of flavour. Serve with a bloody mary dressing - trust us, it works!


  • 1 tbsp olive oil

  • 2 x 200g supreme of corn-fed chicken

  • 1 clove garlic

  • 2 tbsp sun-blushed tomatoes

  • Few leaves of fresh basil

  • For a Bloody Mary dressing

  • 200ml tomato juice

  • 2 tbsp vodka

  • Few pinches of celery salt

  • Few dashes of Worcestershire sauce

  • Few splashes of red wine vinegar

  • 2 tbsp red wine

  • 2 tsp sugar

  • To serve

  • Mashed potatoes


  • 1.

    Using a sharp knife, make slits in the chicken flesh and push in the basil and the tomatoes.

  • 2.

    Heat the olive oil and fry the chicken until golden brown and reduce the heat. Then add the garlic and keep basting until nearly cooked. Bake in a hot oven for about 6-8 minutes at 180c until cooked through.

  • 3.

    For the dressing mix together the tomato juice, vodka, celery salt, Worcestershire, vinegar, red wine and sugar. Season to taste.When ready to serve arrange the celery and potatoes.

  • 4.

    Place the chicken on top and finally drizzle around the dressing. Serve with buttered mashed potatoes.

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