2 chicken breasts skin on

Half a celeriac cut into equal size cubes

6 or cherry tomatoes

1 red pepper cut into equal size pieces

1 courgette cut into equal size pieces

3 or 4 garlic cloves bashed but unpeeled

6 tablespoons of balsamic vinegar

1 tablespoon dried thyme



Chicken with mediterranean veg & and a balsamic reduction

preparation 5 mins • you cook for 8 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.


This is a really tasty healthy dish with the mix of veg creating really nice contrasting texture and flavours. Add in the the syrupy sweetness from the reduced balsamic vinegar and it's just fantastic. It's a really easy one too as the preparation simply consists of chopping some veg! This is a three part recipe. In part one we prepare and cook the veg. In part two we cook the chicken and make the balsamic reduction. In part three we finish off and serve!

Frying pan to cook the chicken

Baking tray if your frying pan can't go in the oven

Baking tray for the veg

Small saucepan for the balsamic vinegar

Spoons to stir


Before you start, preheat you oven to 190c. Have all the veg chopped and ready and click here!

Before you start, have the chicken out and ready. Put your pan for the chicken on a high heat and click here!

Nothing to do here first, so just click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Preheat your oven to190c. Take the chopped veg and place them on a baking tray and season with a good pinch of salt and pepper. Take the garlic cloves and give them a bash with the palm of your hand to open, them add them to the veg. Sprinkle over the dried thyme and then drizzle with olive oil and pop it in the oven.

The veg will take 30 minutes in the oven, however if you give it 15 minutes then carry on as below, everything will be ready at the same time.

After 15 minutes, put a frying pan on to get nice and hot for your chicken. Season the chicken breasts on both sides, add a swirl of olive oil to the pan and place the chicken skin side down in the pan. All this needs is 30 seconds either side to seal the chicken and get some colour on it. Take your pan and put it in the oven for 10 minutess (or transfer to baking tray if you can't put your pan in the oven).

Next put 6 tablespoons of balsamic vinegar in a small pan and heat it gently until it bubbles and reduces. After about 2 mins it should've reduced right down to a syrupy consistency. Leave this to cool in the pan until the chicken is ready.

After 10 minutes, take everything out of the oven and you're all done.

To serve, put a mix of veg in the middle of a plate and tidy into a pile with your hands. Slice the chicken breasts at an angle two or three times then place gently on top of the veg. Take your balsamic reduction and using a teaspoon, drizzle it round the outside of the veg in a nice circle and it's done.

I hope you enjoy it!


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