Ingredients to serve four:

- 12 chicken thighs (3 chicken thighs per serving)
- 50 g. butter
- A dash of red wine

Salade Kippendijen

To make the dressing:

- 4 dessertspoons White Wine Edik
- 3 dessertspoons Apple Syrup Edik
- 1 dessertspoon Dijon mustard (or another type of hearty mustard)
- 2 dessertspoons Honey Edik
- 9 dessertspoons extra virgin olive oil
- 1 dessertspoon Garlic Edik

To make the salad:

- 4 handfuls of lamb's lettuce
- 2 handfuls of rocket
- 1 head of oak leaf lettuce
- Bunch of cherry tomatoes
- Carton of blackberries
- Carton of strawberries or raspberries
- 2 apples, cut into pieces
- 1 bunch of chives
- 1 handful of fresh chervil

To prepare:

Rinse the various kinds of lettuce, the chives and chervil in iced water and spin them dry in a salad spinner or towel. Chop the chives and chervil finely. Put everything in a large salad bowl.

To make:

For the dressing:

1. Put the White Wine Edik, Apple Syrup Edik, mustard, Garlic Edik and Honey Edik in a bowl and whisk in the olive oil.
2. Massage the dressing carefully into the salad and divide into four portions.
3. Wash the fruit and tomatoes and divide into four portions on the plates used for the salad.

Chicken thighs:

1. Season the chicken thighs with salt and pepper.
2. Melt the butter in a frying pan, allow to heat thoroughly and fry the chicken thighs on both sides for 2 minutes on a high heat.
3. Next, add Apple Syrup Edik and a dessertspoon of red wine and allow to braise on a low heat for 5 minutes.
4. Remove from the frying pan, allow to drain on kitchen paper and divide into four portions on the plates used for the salad.

Bon app├ętit!

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