I haven’t posted for a while as i have been on holiday for 2 weeks in the Caribbean. The food out there was delicious particularly the jerk chicken with Caribbean sides and the fried sailing fish with rice and beans. When we got back we fancied something simple and easy to make so I went for this. It is also a fantastic recipe to use up leftover turkey or chicken as we are in the festive period. The New potatoes make a really nice change from traditional mash potatoes. This is a hearty tasty supper.
Ingredients (serves 2)
- olive oil for frying
- 2 banana shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 large chicken breast or 1 cup of leftover meat
- 1 tbsp plain flour (not needed if using left overs), plus ½ tbsp
- 75g pack of smoked pancetta or bacon lardons
- 20g unsalted butter
- 1 x 330ml bottle cider
- 200ml chicken stock
- 1 tbsp of rosemary leaves, chopped
- 50g fresh or frozen peas
For the topping
- 4 medium left over new potatoes (or boil for 20 minutes if uncooked)
- Knob of butter broken into pieces
- 1 tbsp of whole grain mustard
- Heat 1 tbsp of oil in a large non stick frying pan. Add the shallots and garlic, and cook gently, for 8-10 minutes stirring frequently until soft and translucent, then transfer to a plate.
- Meanwhile, cut the chicken into bite-sized pieces, removing any sinew or large pieces of fat as you go. Put the chicken in a bowl with 1 tbsp plain flour; season. Toss to coat Add a drizzle of oil to the pan; fry the chicken over a high heat for 5-6 minutes until browned, stirring once or twice.(skip this step if using leftovers)
- Add the bacon to the pan; cook until turning crispy.
- With the casserole still on the heat, stir in the butter and the remaining ½ tablespoon flour. Cook, stirring, for 30 seconds, then pour in the cider in stages, stirring between each addition. Add the stock, rosemary, onion mixture (and left overs if using), bring to the boil, then reduce the heat and simmer gently, uncovered, for 20 minutes so the sauce reduces.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Add the potatoes to a bowl, add the butter and spring onions; season. Gently squash the potatoes with a masher or fork – you want them to keep their shape a bit.
- Season the reduced sauce and add in the peas. Remove from the heat and transfer to a baking dish; spoon over the potatoes and spread with a fork.
- Bake for 25-30 minutes until pale golden and bubbling around the edges. Loosely cover with foil halfway through if it’s browning too quickly. Enjoy.