Mustard & Rosemary Crusted Chicken with Olive Mash
Get ready for a walk through the English countryside. We’ve skipped through a meadow to being you fragrant sprigs of rosemary, and parsley, served up with a tender chicken thigh, a bright green forest of broccoli and a classic creamy mash with a cheeky Mediterranean twist.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
450 g
potatoes
2 clove
garlic
30 g
kalamata olives
1 tbs
parsley
1 bunch
rosemary
350 g
chicken thigh
½ head
broccoli
Not included in your delivery
½ cup
olive oil
1 tsp
hot english mustard
2 tbs
white vinegar
salt
pepper
Utensils
Cooking Steps
Peel and chop the potatoes. Peel and crush the garlic cloves and pit and chop the olives and chop the rosemary leaves. To make the mash, place potatoes in a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and return to pan. Add the peeled and crushed garlic, half the oil and a good amount of salt and mash with the pitted and chopped olives until smooth.
Combine parsley, mustard, rosemary, remaining oil, vinegar, and salt and pepper. Butterfly the chicken thighs. Add chicken and toss to coat. Set aside for 15 minutes. Cut broccoli into florets. Meanwhile cook the broccoli in a pot of boiling water until just soft and vibrant green in colour. Drain and keep warm.
Heat a large non-stick frying pan over a medium heat. Cook the chicken with the marinating juices for 5-7 minutes on each side or until cooked through.
Serve the chicken thighs on plates, spoon over the pan juices and serve with the olive mash and broccoli.
Did you know? Olive is the only fruit that is bitter - even when ripe or over ripe!
