Tuesday, August 19, 2008
1 cup chopped parsley
1 teaspoons hot English mustard
2 cloves garlic, crushed
1 tbs chopped rosemary leaves
1/2 cup olive oil
2 tbs white wine vinegar
sea salt & cracked black pepper
8 x 120g chicken thighs
Olive oil mash
1.2kg sebago potatoes, peeled and chopped
1 cloves garlic, crushed
1/2 cup extra virgin olive oil
Boil potatoes for 20mins. Drain and return to pan. Add garlic, oil and salt and mash until smooth.
Combine parsley, mustard, garlic, rosemary, oil, vinegar, salt and pepper. Add chicken and marinate for at least 15mins.
Heat large non-stick pan over medium heat. Cook the chicken for 8mins per side or until cooked through.
Spoon over pan juices and serve with the mash. Serves 4.
EASE: 4/5. Not much hands on prep or work.
Prep time: 25mins. 5mins to prep potatoes and put in pot. 5mins to put chicken in marinade. 15mins minimum for chicken to marinate.
Cooking time: 35mins. 15mins to cook chicken. 20mins to cook and mash potatoes.
TOTAL:1 hour. For best flavour chicken should be left to marinate overnight..
TASTE: 3.5/5. Potatoes were a little dry, probably could have done with more oil, but the subtle garlic and oil flavour was a nice change. The chicken marinade only flavoured the top layer of meat so the layers underneath, whilst moist, were a little bland. The combination of flavours was really nice though.
Would I make it again? Yes. I would let the chicken marinate over night next time and probably add a little more oil to the mash.