Tender Tuscan-Style Chicken

• Remove chicken from oven, remove foil, then add carrot, celery, diced tomatoes, chicken-style stock powder, the brown sugar and water. Gently stir to combine and turn chicken to coat.
• Bake, uncovered, until chicken is golden brown and cooked through and veggies are tender, 15-20 minutes. 

• When the chicken has 20 minutes remaining, boil the kettle.
• Peel potato and cut into large chunks. 

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain potato. 
• Return saucepan to medium-high heat with a drizzle of olive oil. 
• Add garlic and cook until fragrant, 1 minute. Remove from heat. 
• Return potato to the pan, then add grated Parmesan cheese, the milk and the butter (for the mash). Season with salt. Mash until smooth. Cover to keep warm. 

• When the chicken is ready, stir through baby leaves and the butter (for the sauce) until leaves are wilted.
• Season to taste. 

TIP: Add a splash of water if the sauce mixture looks too thick.