Crispy Chicken and Mash

Updated at: Thu, 17 Aug 2023 11:30:00 GMT

Step 1

Thinly slice mushrooms and then peel and thinly slice the shallot. Chop the potatoes into chunks (peel if needed)

Step 2

Preheat oven to 200 degrees Celsius and boil a large saucepan of water on a high heat. Heat a drizzle of oil in a frying pan on medium/high heat. Season chicken breasts with salt and pepper. Once the oil is hot, put the chick breasts skin down on the pan until golden 5-6 min. Cook on the other side for 1 min.

Step 3

Whilst the chicken is cooking, cut the carrots quarter lengthways and then chop into batons. Put them onto a baking tray and add a drizzle of oil. Sprinkle 2tsp of sugar onto the carrots and season with salt and pepper. Toss to coat.

Step 4

Add the chicken breast to a separate tray (skin side up) and roast on the top shelf of the oven. Put the tray of carrots into the middle of the oven and cook until tender and chicken is cooked, 20-25 mins. Halfway through add the garlic cloves to the carrot tray and cook for 10 mins.

Step 5

Whilst cooking, put potatoes in into the pan of boiling water with 1/2 teaspoon of salt and simmer until tender, 15-20 mins. Once they are cooked drain water though a colander and put potatoes back into the pan with lid on top.

Step 6

Put frying pan on a medium high heat (reuse chicken pan) and add a drizzle of oil. Add the mushrooms and a pinch of salt and pepper. Stir-fry until mushrooms are golden 4-5 mins and then add the shallot to fry until soft, 4 mins. Pour 250ml water into the pan and add the red wine stick paste. Stir to combine and simmer until sauce has thickened, around 4 minutes. Remove from heat.

Step 7

Once chicken has cooked, transfer to a chopping board to cool. Squeeze garlic out of the skin and add to the potato along with a knob of butter and some milk. Season with salt and pepper and mash until no lumps. Slice the chicken and serve with mash and carrots. Poor over the sauce and serve

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