Mashed Chicken and Potatoes

Freshen up your chicken routine with mushrooms, peppers and tomatoes on the top of creamy mashed potatoes. This easy, flavorful meal is low-fat, too! Now for this recipe we will be using a seasoning combination instead the “holy trinity” but the taste and essence will be the same as we are using dried herbs and interests that also came from the key vegetables itself. For the blend I adapted it from this site and here are the materials which I blended together using a food processor.

Nutrition Information

Per serving (136.0g): Calories—130, Total fat—4.5g, Saturated fat—1g, Sodium—480g, Carbohydrates—19g, Dietary fiber—1g, Sugars—1g, Protein—2g, Vitamin A—2%, Vitamin C—2%, Calcium—4%, Iron—6%.

Ingredients

For the chicken:

1.5kg chicken, cut into 8 pieces

Salt and freshly ground black pepper

50g plain flour

2 tablespoons olive oil

110g butter

175g button mushroom

40g caster sugar

175ml white wine

350ml chicken stock

3 tablespoons tomato puree

Small handful fresh tarragon, half left as sprigs, half finely chopped

2 tomatoes, peeled, seeds removed, chopped

2 tablespoons fresh flat leaf parsley, finely chopped

For the mashed potatoes

1kg floury potatoes, peeled, cut into chunks

110g butter

110ml full fat milk

Salt and freshly ground black pepper

How to make Mashed Chicken and Potatoes

Season the chicken pieces with salt and freshly ground black pepper, and then dredge in the flour to coat.

Heat a great, deep frying saucepan over a medium heat. Add the oil and third of the butter and heat until the butter is foaming.

Add the chicken pieces and fry skin-side down for 1 to 2 minutes until golden-brown, then turn the chicken and fry on the other side for another 1 to 2 minutes.

Temporarily, heat a separate frying saucepan over a medium heat and add another third of the butter. When the butter is foaming add the button mushrooms and fry, stirring infrequently, until golden-brown all over.

Add the mushrooms to the chicken saucepan.

To the saucepan used to fry the mushrooms, add the remaining third of the butter, the shallots and the caster sugar and fry for 2 to 3 minutes until the shallots are golden-brown and caramelized.

Add the wine and bring to the boil, grating the base of the saucepan with a wooden spoon to dislodge any brown bits.

Pour the shallots and wine combination over the chicken, and then add the stock, tomato puree and whole tarragon sprigs. Bring to the boil, and then reduce the heat to simmer for 40 minutes to 1 hour or until the chicken is completely cooked through and the sauce has reduced slight.

Add the tomatoes, flat leaf parsley and the chopped tarragon and season, to taste, with salt and freshly ground black pepper. Simmer for an additional 2 minutes.

Meanwhile, for the mashed potatoes, place the potatoes into a saucepan of salted water and bring to the boil. Reduce the heat and simmer for 10 to15 minutes, or until the potatoes are tender.

Drain the potatoes and return to the saucepan. Place over a low heat for 1 minute to drive off any excess moisture.

Mash the potatoes well, and then add the butter and milk, beating well to from a smooth mash. Season, to taste, with salt and freshly ground black pepper.

To serve, place 2 pieces of chicken onto each plate. Drizzle the sauce over each and place a dollop of mashed potatoes alongside.