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Good afternoon | 21st November 2008
| Barbecued Chicken Supremes with Vegetables |
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| Serves 4 | |
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2 cloves of
Garlic
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Make a marinade by chopping the garlic and oregano and mixing it with the olive oil. Cut the courgette into discs and the pepper into 2cm cubes. Dry the Chicken Supremes with kitchen paper and toss with the vegetables in the marinade, season with salt and pepper. Place the Chicken on the BBQ or under the grill for 10-15 minutes each side, after 20 minutes place the vegetables next to the Chicken and cook until nicely coloured and soft. Serve with French bread. |
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"This formidable Scottish butcher has a well-deserved reputation for naturally reared meats."
Tom Parker-Bowles, Mail on Sunday
