Balsamic-Herb Chicken & Sautéed Veggies
with Cheesy Potato Mash
- Milk
This cheesy potato mash deserves some serious recognition and is the perfect pair to the balsamic-laced chicken thigh. All you need are some tender veggies to round the meal out.
Ingredients
1
Carrot
1
Garlic
1 packet
Parmesan Cheese
(Contains: Milk)
2
Potato
1 packet
Rosemary
330 g
Chicken Thigh
2
Silverbeet
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato, then cut into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 15-20 minutes. Drain and return to the pan. • Add Parmesan cheese, the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!
• While potato is cooking, finely chop garlic. • Thinly slice carrot into sticks. • Roughly chop silverbeet. • Pick and finely chop rosemary leaves (see ingredients). Little cooks: Help pick the rosemary leaves!
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just tender, 3-4 minutes. • Add the silverbeet and cook until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is resting, return the frying pan to medium heat. Add the balsamic vinegar, water, brown sugar, butter (for the sauce) and rosemary. Season with salt and pepper. • Bring to the boil, then reduce the heat to low and cook, stirring, until slightly thickened, 2-3 minutes. • Stir through the chicken resting juices, then remove from the heat.
• Slice the chicken. • Divide sautéed veggies, chicken and Parmesan mash between plates. • Spoon the balsamic and herb sauce over the chicken. Enjoy! Little cooks: Add the finishing touch by spooning over the balsamic and herb sauce
