Saucy Vinegar Chicken with Mashed Potatoes & Broccoli

Updated at: Thu, 17 Aug 2023 13:26:12 GMT

Step 1

Peel potato and cut into 1-inch pieces. Place in a medium saucepan with enough salted water to cover by 1 inch. Cover and bring to a boil over high. Uncover and simmer until potatoes are tender, 10–12 minutes. Drain potatoes and return to saucepan. Add 2 tablespoons butter and ¼ cup milk; mash with a potato masher or fork. Season to taste. Cover to keep warm until ready to serve.

Step 2

Meanwhile, coarsely chop peppadews. Finely chop half of the shallot (save rest for own use). Finely chop 1 teaspoon garlic. Cut broccoli through the stems into 1-inch florets. Pat chicken dry, then pound to ½-inch thickness, if necessary; season all over with salt and pepper. In a small bowl, stir together ¼ cup water, 3 tablespoons vinegar, and 1 tablespoon sugar.

Step 3

Heat 1 tablespoon oil in a medium skillet over medium-high. Add broccoli and a pinch each of salt and pepper. Cook, stirring occasionally, until broccoli is bright green and browned in spots, 3–4 minutes (If pan is scorching, add 1 tablespoon water at a time, as needed). Stir in chopped garlic; cook until fragrant, about 1 minute. Transfer to a plate and cover to keep warm.

Step 4

Heat 1 tablespoon oil in same skillet over medium-high. Add chicken and cook until well browned and cooked through, 2–3 minutes per side; transfer to a plate. Reduce heat to medium, then add shallots, peppadews, and 2 teaspoons oil to skillet. Cook, stirring, until shallots are softened and golden-brown, 1–2 minutes.

Step 5

Add vinegar mixture to skillet and simmer over medium heat, scraping up any browned bits from the bottom, until sauce is slightly thickened, 1-2 minutes. Stir in 1 tablespoon butter, then season to taste with salt and pepper. Return chicken to skillet and turn to coat in sauce. Serve vinegar chicken with broccoli and mashed potatoes alongside. Enjoy!

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