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Glazed Chicken with Potato & Celeriac Mash |
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| Serves 4 |
Prep 15 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
For the chicken:
4 boneless skinless chicken breasts (±140g
each)
1 tbsp olive oil
100g chestnut mushrooms, sliced
1 tbsp plain flour
600ml chicken stock
1 tbsp tomato puree
2 fresh rosemary sprigs
2 tbsp redcurrant jelly
For the mash:
3 large potatoes,
± 700g peeled & chopped
200g celeriac, peeled & chopped
3 tbsp semi-skimmed milk
8 spring onions, trimmed & chopped
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Heat a large pan, brush the
chicken breasts with oil and brown them in the pan for
about 4 mins on each side. Remove from the pan and set
aside (in warm oven?).
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Add the mushrooms to the pan
and cook until brown. Add the flour and cook for a few
minutes, stirring, until it browns. Pour in the stock,
stirring. Bring to the boil, stir in the tomato puree,
rosemary and put the chicken back in. Cover the pan and
cook over a gentle heat for 15-20 mins until just tender.
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Meanwhile, make the mash:
simmer he potatoes and celeriac in a large pan of boiling
salted water for about 12 mins or until tender. Drain and
return to the pan, covered, to dry them out (careful not
to burn!). In a small
pan, gently heat the milk, add the onions and cook until
softened. Mash the potatoes and celeriac with he milk and
onions. Season to taste.
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Stir the jelly into the
chicken. Turn the heat up to reduce the sauce so it coats
the chicken. Serve with the mash.
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DAILY
DINNERS 
