Seared Chicken & Black Garlic Mash
with Creamy Chorizo Sauce & Crispy Sage- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
The star of this gourmet meal is black garlic, a kind of aged garlic known for its sweet taste, which is stirred through fluffy mashed potato. The fun doesn't stop there - use chorizo to infuse a creamy sauce with a beautiful colour and flavour, and pan-fry sage until it’s crispy for a crunchy garnish. You simply won’t believe you made this amazing meal at home!
Ingredients
2 unit
potatoes
1 unit
eschalots
2 clove
garlic
2 bunch
broccolini
1 bunch
sage
½ unit
lemon
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1 tub
black garlic
1 packet
chicken breast
1 packet
light thickened cream
(Contains: Milk;)
½ cube
chicken stock
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains: Milk;)
¼ tsp
salt
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Trim the broccolini. Pick the sage leaves. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Roughly chop the mild chorizo. Place the broccolini, a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then spread out over one side of the tray.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter and the salt, then peel the black garlic cloves and add to the saucepan. Mash with a potato masher or fork until smooth, then stir through the milk. Season to taste with salt and pepper and cover with a lid to keep warm.
While the potato is cooking, heat a generous drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the sage leaves and cook until crispy, 1 minute each side. Transfer to a plate lined with paper towel.
Return the frying pan to a medium-high heat. Season the chicken breast on both sides with salt and pepper, then add to the pan and cook until golden, 2-3 minutes each side. Transfer to the oven tray with the broccolini. Bake until the broccolini is tender and the chicken is cooked through, 8-12 minutes (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink in the middle.
While the chicken is baking, return the frying pan to a medium-high heat. Add the chorizo and cook, stirring, until browned, 3-4 minutes. Reduce the heat to low and add the eschalot and garlic. Cook until softened, 1-2 minutes. Add the light thickened cream, lemon zest, and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Stir until well combined. Cook until the sauce has thickened slightly, 2-3 minutes, then remove the pan from the heat and set aside to cool slightly. Squeeze in lemon juice to taste.
TIP: Allowing the sauce to cool slightly before stirring through the lemon juice will prevent it curdling.
Thickly slice the chicken. Divide the black garlic mash, sliced seared chicken and lemony broccolini between plates. Spoon the creamy chorizo sauce over the chicken and sprinkle with the crispy sage leaves. Serve with any remaining lemon wedges.
