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Mustard & Rosemary Crusted Chicken with Olive Mash

Mustard & Rosemary Crusted Chicken with Olive Mash

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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.

Tags:Naturally Gluten-FreeLactose free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4450 kJ
Fat77.5 g
of which saturates13.9 g
Carbohydrate41.4 g
of which sugars4.6 g
Dietary Fibre0 g
Protein43.6 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan
Fork
Knife
Peeler
Strainer
Bowl
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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!