Ingredients
For the carrots
25g/1oz butter
1 carrot, chopped
50ml/2fl oz white wine
½ orange, juice only
For the chicken and grapes
½ chicken breast fillet, skin on
salt and freshly ground black pepper
1 pinch chilli flakes
1 tbsp olive oil
8 white seedless grapes, halved
To serve
½ orange, chargrilled on cut side
1 tbsp chopped fresh chives
Method
1. For the carrots, melt the butter in a pan and gently fry the carrots for 3-4 minutes, or until golden-brown, then add the wine and orange juice. Cover with a lid and cook over a low heat for 5-7 minutes, or until the carrots are tender.
2. For the chicken, season the chicken, to taste, with salt and freshly ground black pepper and sprinkle over the chilli flakes.
3. Heat a chargrill pan until hot, drizzle the chicken with the olive oil, then griddle for 3-4 minutes, or until golden-brown underneath. Turn the chicken over and add the grape halves and more black pepper to the pan, and fry for a further 3-4 minutes, or until the chicken is golden-brown all over and cooked through. (The chicken is cooked when the juices run clear when the meat is pierced in the thickest part with a skewer.)
3. To serve, place the chicken and grapes onto a serving plate and spoon the carrots alongside. Garnish with the chargrilled orange and a sprinkle of fresh chives.
