for 4 person

Salt the chicken

8	chicken thighs (boneless)
½ tsp	salt

Vegetables

1 kg	white asparagus, peeled, halved lengthwise
6	spring onions incl. green parts, cut into approx. 2 cm pieces
2 bunch	radishes, quartered
3 tbsp	olive oil
1 ¼ tsp	salt

Rhubarb sauce

1 tbsp	olive oil
1	shallot, finely chopped
2	garlic cloves, finely chopped
250 g	rhubarb, sliced
2 tbsp	white balsamic vinegar
½ dl	chicken bouillon
1 ½ tbsp	sugar
½ tsp	salt
a little	pepper

To fry the chicken

½ tsp	salt
a little	pepper

How it's done

Salt the chicken

Salt the skin side of the chicken, place the chicken on a plate (skin side up), place in the fridge for approx. 2 hrs.

Vegetables

Mix the vegetables, oil and salt on a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C. Keep warm in the switched-off oven.

Rhubarb sauce

Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the rhubarb and cook for approx. 2 mins. Pour in the balsamic and reduce a little. Add the stock, sugar, salt and pepper, cover and simmer for approx. 10 mins.

To fry the chicken

Pat the chicken dry. Place the chicken in a non-stick frying pan (skin side down), season, heat gently and fry for approx. 15 mins. until crispy, turn and fry for a further 10 mins. Serve the chicken with the vegetables and rhubarb sauce.

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