This recipe first appeared in Woman’s Day.
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Ingredients
Blue cheese dressing
Method
1.In a large frying pan, heat oil on high. Brown chicken for 2-3 minutes each side. Add verjuice and garlic. Cook, stirring, for 30 seconds to deglaze pan.
2.Stir maple syrup and balsamic through and bring to the boil. Reduce heat to low. Cook, covered, for 15-20 minutes, turning occasionally. Remove lid, increase heat to high and cook for a further 4-5 minutes until sticky and glazed, turning chicken to coat in glaze.
3.For the blue cheese dressing: In a small food processor, pulse blue cheese, sour cream, buttermilk and vinegar until smooth. Stir spring onion through and season. Cover and chill.
4.Preheat a char-grill pan on high. Spray peaches with oil. Grill for 1 minute each side until grill marks appear. Set aside.
5.In a bowl, combine rocket, radicchio and oil. Season and toss. Serve with peach and chicken, drizzled with dressing. Scatter with sorrel leaves.
Note
- You can serve with crusty bread to mop up the juices.