Chicken and Champ With Cherry Tomato Dressing
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 cloves garlic, crushed
- 15 ml caster sugar
- 45 ml balsamic vinegar
- 125 g cherry tomatoes, halved
- salt & freshly ground black pepper
- 125 g spring onions, finely sliced
- 50 g butter
- 150 ml milk
- 900 g potatoes, cut into bite sized pieces
- 4 chicken breasts or 4 chicken legs, with skin on
- 30 ml olive oil
directions
- Whisk the garlic, sugar and balsamic vinegar in a bowl; Stir in the tomatoes, salt and pepper and leave on the side.
- In a small saucepan, bring the spring onions, butter and milk to the boil and then set aside for about 15 minutes to let the flavours infuse; Cook the potatoes in boiling water until tender; Drain, dry and mash over a low heat; Beat in the hot milk and season with salt and pepper.
- Season the chicken with salt and pepper and fry in the olive oil in a heavy based saucepan on a high heat for approximately 6 minutes, turn over and cook for another 6 minutes or until the chicken is fully cooked; Add the tomato mixture and let it bubble for 2-3 minutes; Add a little water if the tomato juices reduce too much.
- To serve, arrange the chicken on the champ and spoon the tomatoes and juices over the top.
- NOTE: To prepare ahead, complete until the end of step two up to 6 hrs ahead; cover and chill the dresssing and champ separately; To use just reheat the champ and complete the recipe.
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RECIPE SUBMITTED BY
HappyBunny
United Kingdom
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