Seared Chicken & Rosemary Butter Sauce
with Creamy Mash & Broccoli
- Milk
- Eggs
You know you’re in for a good night when the only thing standing between you and a quality meal is a matter of minutes! With a cut of chicken thigh, buttery rosemary sauce and a potato mash, you can’t go wrong.
Ingredients
320 g
Chicken Thigh
2 packet
Potato
1
Garlic
1 packet
Rosemary
2
Broccoli
Not included in your delivery
1 drizzle
olive oil
40 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ tsp
salt
20 g
butter (for the sauce)
(Contains: Milk)
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), the milk and the salt, then mash until smooth. Cover to keep warm.
• Chop broccoli (including stalk!) into small florets. Pick the rosemary leaves and finely chop. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
While the potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add broccoli and cook, tossing, until softened, 5-6 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 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 a medium heat with the butter (for the sauce). Cook the rosemary and garlic until fragrant, 2-3 minutes.
Slice the seared chicken. Divide the creamy mash and broccoli between plates. Top with the chicken and spoon over the rosemary sauce. Serve with the mayonnaise. Enjoy!
