Chicken And Champ With Cherry Tomato Dressing

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 cloves garlic, crushed
• 15 ml caster sugar
• 45 ml balsamic vinegar
• 125 g cherry tomatoes, halved
• salt & freshly ground black pepper
• 125 g spring onions, finely sliced
• 50 g butter
• 150 ml milk
• 900 g potatoes, cut into bite sized pieces
• 4 chicken breasts or 4 chicken legs, with skin on
• 30 ml olive oil

Recipe

• 1 whisk the garlic, sugar and balsamic vinegar in a bowl; stir in the tomatoes, salt and pepper and leave on the side.
• 2 in a small saucepan, bring the spring onions, butter and milk to the boil and then set aside for about 15 minutes to let the flavours infuse; cook the potatoes in boiling water until tender; drain, dry and mash over a low heat; beat in the hot milk and season with salt and pepper.
• 3 season the chicken with salt and pepper and fry in the olive oil in a heavy based saucepan on a high heat for approximately 6 minutes, turn over and cook for another 6 minutes or until the chicken is fully cooked; add the tomato mixture and let it bubble for 2-3 minutes; add a little water if the tomato juices reduce too much.
• 4 to serve, arrange the chicken on the champ and spoon the tomatoes and juices over the top.
• 5 note: to prepare ahead, complete until the end of step two up to 6 hrs ahead; cover and chill the dresssing and champ separately; to use just reheat the champ and complete the recipe.