Free range chicken braised with leek, Brussels sprouts, herbs and stock served on top of a creamy potato mash! Need we say more?
30 Minutes. A guaranteed winner for the whole family.
350g Free range chicken thigh
12 Brussels sprouts
1 stem Rosemary
2 Garlic cloves
1 litre Natural chicken stock
800g White potatoes
Prepare veg & chicken
Remove root of leek and finely slice. Halve the Brussels sprouts. Remove leaves of rosemary and finely chop. Crush the garlic. Cut chicken thigh into thirds and combine with a drizzle of olive oil, salt and pepper. Bring a pot of salted water to boil for the mash.
Cook chicken & veg
Bring a heavy based pot or fry pan with a lid to medium heat with a drizzle of olive oil. Add chicken smooth side down and lightly brown for 2 - 3 minutes each side then remove from pan. Using the same pan, sauté the leeks for 2 minutes until soft. Add the garlic, rosemary and Brussels and sauté for 1 - 2 minutes. Season with salt and pepper. Add the chicken back to the pan and combine with veg. Shake pan to even chicken and veg out and pour over the stock. Cover with a lid, reduce to a simmer and cook for 15 minutes. Remove lid and cook for a further 5 minutes. Remove from heat.
While the chicken & veg are cooking, make the mash. Peel potatoes if you prefer. Cut potatoes into 2cm pieces. Place potatoes into pot of boiling water. Cover with lid and bring back to the boil. Reduce to a simmer and cook for 10 - 12 minutes until soft. Drain potatoes and return to pot. Add a knob of butter, a splash of milk, and season with salt and pepper. Mash until smooth.
Spoon mash onto plates and top with chicken, veg and broth.
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