this months recipes

Chicken with Roasted Garlic dressing and Parsley mash
17 June 2002

Garlic when roasted becomes sweet and sticky and takes on a mellow flavour, not at all overpowering

serves 4

2 large heads of Garlic, whole and unpeeled
olive oil
1 dsp caster sugar
4 tbsp balsamic vinegar
6 oz cherry tomatoes, halved
salt and freshly ground black pepper
2lbs potatoes (King Edward), peeled
2oz butter
large handful of chopped parsley
4 tbsp milk
2 tbsp creme fraiche
4 chicken breasts, with skin on
2 tbsp seasoned flour
2 tbsp olive oil

Roast the whole heads of garlic by slicing off the necks, placing them on a piece of foil and drizzle with olive oil and wrap into a parcel. Bake in the oven 180°C, Gas 4 for 35 minutes or until soft and golden. Meanwhile in a bowl mix together balsamic vinegar, sugar and seasoning, stir in the tomatoes and set aside.
Cut potatoes into even-sized pieces and cook in boiling salted water until tender.
Pop the garlic cloves out of their skins and add them to the tomato dressing.
When the potatoes are cooked, drain, dry and mash over a low heat, adding butter, milk and creme fraiche. Stir in the parsley and season to taste. Keep warm.
Coat the chicken with the seasoned flour, heat the oil in a large heavy based frying pan, add the chicken and cook skin side down over a high heat for 6-7 mins. Turn over and cook for a further 6-7 mins or until cooked to the centre. Add the garlic and tomato mixture and bubble for 2-3 mins.
To serve, arrange the chicken on top of the parlsey mash and spoon over the garlic and tomato juices.

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