Chicken in Peppercorn Sauce with Creamy Mash and Veg

Peel and dice Dutch cream potatoes into 2cm cubes. Place in a pot and cover with cold water and a pinch of salt. Bring to the boil and cook until tender when pierced with a fork. Drain and place back in the pot with half of the butter. Mash until smooth and season to taste. Set aside and keep warm.

Tip! You can add a dash of milk if you like a looser mash.

Finely chop flatleaf parsley and set aside. Slice carrots and zucchini into rounds. Cut broccoli into florets. Place a pot of water on to boil for cooking the veg in step 5.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken breast and cook 4-5 minutes on each side until cooked through. Remove from pan and allow to rest.

Tip! Be careful not to over season at this stage as the sauce contains stock which can be salty.

In the same pan, add the beef stock concentrate and ¹⁄₄ cup of water. Scrape up any of the delicious bits stuck to the bottom of the pan. When reduced by half, add thickened cream and green peppercorns (draining any excess brine). Reduce until thickened slightly and adjust seasoning. Just before serving add most of the parsley reserving a little for garnish.

Tip! The sauce should coat the back of a spoon nicely.

While the sauce is simmering, add carrot to the boiling water and cook for 2-3 minutes or until just tender. Add the broccoli and zucchini and cook for a further 1-2 minutes. Drain and add the remaining butter.

Slice the chicken. Divide mash between plates, add the chicken and veg and spoon over the sauce. Garnish with remaining parsley and dig in!

Tip! If your mash has cooled you can microwave it in short bursts to reheat.

Peel and dice Dutch cream potatoes into 2cm cubes. Place in a pot and cover with cold water and a pinch of salt. Bring to the boil and cook until tender when pierced with a fork. Drain and place back in the pot with half of the butter. Mash until smooth and season to taste. Set aside and keep warm.

Tip! You can add a dash of milk if you like a looser mash.

Finely chop flatleaf parsley and set aside. Slice carrots and zucchini into rounds. Cut broccoli into florets. Place a pot of water on to boil for cooking the veg in step 5.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken breast and cook 4-5 minutes on each side until cooked through. Remove from pan and allow to rest.

Tip! Be careful not to over season at this stage as the sauce contains stock which can be salty.

In the same pan, add the beef stock concentrate and ¹⁄₄ cup of water. Scrape up any of the delicious bits stuck to the bottom of the pan. When reduced by half, add thickened cream and green peppercorns (draining any excess brine). Reduce until thickened slightly and adjust seasoning. Just before serving add most of the parsley reserving a little for garnish.

Tip! The sauce should coat the back of a spoon nicely.

While the sauce is simmering, add carrot to the boiling water and cook for 2-3 minutes or until just tender. Add the broccoli and zucchini and cook for a further 1-2 minutes. Drain and add the remaining butter.

Slice the chicken. Divide mash between plates, add the chicken and veg and spoon over the sauce. Garnish with remaining parsley and dig in!

Tip! If your mash has cooled you can microwave it in short bursts to reheat.