Simple dinner recipe for herb and mustard chicken, served with an olive oil mash

8 free range chicken thighs – bone in, skin on
20g fresh parsley – chop
2 tsp hot English mustard
2 cloves garlic – crush, peel and chop finely
10g fresh rosemary – strip off leaves and chop
2 tbsp white wine vinegar
1/2 cup good olive oil (from your pantry)
salt and pepper (from your pantry)

Olive oil mash:
4 potatoes – peel and dice (2cm)
2 cloves garlic – crush, peel and chop finely
1/2 cup good olive oil (from your pantry)
salt (from your pantry)

How to
Prepare all the ingredients per the instructions above.

Chicken marinade: Place the following ingredients in a bowl: fresh parsley, hot English mustard, garlic, fresh rosemary, olive oil, white wine vinegar, salt and pepper. Mix well. Add chicken and toss to coat. Set aside for 15 minutes.

Olive oil mash: Bring a large saucepan of lightly salted water to the boil. Add the diced potatoes, and cook for about 10 minutes until tender. Drain the water away. Add the garlic, olive oil and a little salt to the saucepan and mash until smooth. Keep warm.

Herby mustard chicken: Heat a large non-stick frying pan over medium heat. Add the chicken to the dry pan and pan fry for 6 to 8 minutes on each side (turning only once) or until cooked through and nicely browned. Spoon over the pan juices from time to time.

To serve, divide the chicken thighs between the plates and add a serving of olive oil mash on the side.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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