5030 · chicken · homeoffoodlovers · rice

S2 ROAST CHICKEN, MASH & BLACK GARLIC GRAVY AD

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Prep
—
Cook
—
Total
15 min
Calories
Not listed
Protein
Not listed
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Ingredients

  • 2 Skin-on Chicken Breasts
  • 1 tbsp Extra Virgin Olive Oil
  • 250 ml Cooks’ Ingredients Chicken Stock
  • 1 tsp Cold Butter
  • 1 tsp Cooks’ Ingredients Black Garlic Paste
  • 1 Bunch Rosemary
  • 200 g Waitrose Cavolo Nero
  • 200 g Waitrose Rainbow Chard
  • 1 Unwaxed Lemon
  • 1 tbsp Extra Virgin Olive Oil
  • Salt, to taste
  • 400 g Maris Piper Potatoes

Cook

Method

  1. 5 tbsp Salted Butter
  2. 150g Milk
  3. 1 tsp Cooks’ Ingredients Truffle Salt
  4. If you’re not up for making your mash from scratch, try Waitrose No.1 Maris Piper Mash to save some time without sacrificing any flavour!
  5. Preheat the oven to 220C.
  6. Peel the potatoes and cut into small cubes, so they cook quickly. Transfer to a pan of cold water, pop over a high heat and cook for 12-15 minutes until tender all the way through.
  7. While that’s cooking, place a large pan over a medium heat, add the oil and lay in the seasoned chicken breasts skin side down. Add a weight on top and cook over a medium heat for 4-5 minutes until the skin starts to brown. Transfer to the oven and cook for another 3-4 minutes or so until the internal temperature reaches 67C. Remove from the oven, flip over and let rest in the pan.
  8. Drain the potatoes and but through a potato ricer before add the butter, milk and Truffle Salt.
  9. Finally, roughly chop the greens and cook them in a scorching hot pan with a little oil until wilted slightly. Remove from the heat and season with salt and lemon juice.
  10. Remove the chicken from the pan and slice. Pop the pan back over the heat and add the chicken stock, once reduced, add the cold butter and black garlic paste and gently emulsify. Season with taste for salt.
  11. To plate, pop the mash down on one side of the plate and the greens down on the other. Place the sliced breast over the greens and pour the pan sauce over the chicken.