Chicken, Mash and Sauce

Chicken, Garlic Parsley Mash, Asparagus, Peas and. Chicken Butter Sauce.

2 chicken breast wing attached with skin on.

Butter

Rosemary/thyme

Salt

800g Maris piper potatoes

150g butter I used wild garlic butter

80-100ml hot milk

Salt to taste

Asparagus

Peas

Knob of Butter

Splash of water

Pinch of salt

2 shallots

100ml white wine

800ml good quality chicken stock

Knob of butter

Squeeze of lemon

1. Bake the potatoes at 200c for 50-60 mins

2. Pass through a sieve whilst still hot then start adding the butter and then finally the milk season to taste with salt

3. For the chicken breast add a little olive oil to a pan then add the chicken breast skin side down season with salt and pepper once the skin starts to crisp up flip over add the butter and rosemary then baste well. When just cooked through remove from the heat and rest.

4. Add the shallot to the chicken pan once softened add the wine and reduce by 2/3 then add the stock and reduce to a sauce consistency then finish with butter and lemon

5. Melt butter in a little water with a pinch of salt for the asparagus when just al dente add the peas remove from the heat.

6. Serve the mash with chicken, peas asparagus and chicken sauce

#sauce #reels #chicken #mash #asparagus