Crispy Rosemary and Garlic Chicken with Parmesan Mash
Equipment
- Saucepan
- Colander
- Large frying pan
- Potato masher
- Grater
- Tongs
Ingredients
- 2 tbsp olive oil
- 16 chicken thighs (skin on, bone in)
- 50 g unsalted butter
- cayenne pepper (pinch)
- 2 sprigs fresh rosemary
- 10 cloves garlic (bashed)
- 200 ml white wine
- 500 ml chicken stock
- 4 tsp Dijon mustard
For the mash
- 1.6 kg floury potatoes (peeled and cut into chunks)
- 80 g unsalted butter
- 140 ml semi-skimmed milk
- 60 ml single cream
- 100 g Parmesan cheese
- ground nutmeg (pinch or use fresh)
Instructions
- Put the potatoes in a pan of cold salted water, bring to the boil then simmer for 15 minutes until the potatoes are tender to a knife.
- Drain and return to the pan over a low heat to dry out then add the butter, milk and cream.
- Mash well and then season and add the cheese and nutmeg.
- Meanwhile, season the chicken and heat the oil in a large heavy based pan over a medium high heat.
- Place the chicken skin side down in the hot pan. Cover with a slightly smaller pan and weigh this down with a couple of tins to make sure the chicken skin gets lovely and golden. Cook like this for 10-15 minutes.
- Uncover and turn over. Add the butter, cayenne, rosemary, garlic and wine and bubble for a minute.
- Add the stock and mustard. Cook for 15 minutes until the chicken is tender and the sauce coating is rich.
- Serve with the parmesan mash and wilted spinach or seasonal veg.
Notes
Sometimes simple is best. This recipe consists of simple ingredients but the beauty lies in the finishing touches with flavours of rosemary, velvet-like parmesan mash and browned, crispy chicken skin.
Nutrition
Calories: 610kcal
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