Chicken with walnut, sage, lemon and garlic, served with fennel salad
75 g walnuts
½ bunch sage
1 organic lemon
2 cloves garlic
1 dl olive oil
salt and freshly ground pepper
Rinse sage and peel garlic, chop both and put in a bowl, add chopped walnuts and finely grated zest from lemon, add a little olive oil, salt and freshly ground pepper and mix together.
Cut the backbone out of the chicken and place it flat on a baking sheet.
Getting a bit of the walnut mix under the skin on the breasts and sprinkle the rest of the mixture over the chicken, seasoning with salt and freshly ground pepper and sprinkle with the rest of the olive oil.
Put the chicken in the oven at 180 degrees and cook it for 45 minutes until completely golden and crispy on top.
Remove the chicken from the oven and leave for 10 minutes. Before you cut it into smaller pieces.
Server chicken with fennel salad.
Juice from 1 organic lemon
½ cup. olive oil
Salt and freshly ground pepper
A handful of cress
Cut the top and root ends of fennel and radish, cut them fine on a mandolin and put up in a bowl of cold water so that fennel is quite crisp.
Mix lemon juice, salt, ground black pepper and olive oil together to make a dressing, drain the fennel and radishes throoughly in a sieve.
Mix fennel salad with dressing and arrange on platter or plate with chicken and cress on top.
Serve with good bread and maybe cooked grains or potatoes.