Capricorn Mash with Herbed Chicken Breasts
{Serves 4}
Ingredients
6 tbsp freshly chopped mixed herbs (e.g. chives, parsley, tarragon)
4 skinless chicken breasts
2 tbsp olive oil
4 stalks cherry tomatoes on the vine
1/2 tsp caster sugar
1kg floury potatoes, peeled and cut into large chunks
200ml milk
2 x 100g goat’s cheese, roughly chopped
- Preheat the oven to 200C (400F, gas 6)
- Spread the herbs out on a plate, then drizzle 1 tbsp oil over the chicken breasts and season lightly. Roll in the herbs to coat completely then place on a baking tray
- Add the tomatoes on the vine, drizzle the remaining oil over the tomatoes and sprinkle with the caster sugar
- Roast the chicken and tomatoes for 15-20 mins or until the juices of the chicken run clear when pierced. Rest the chicken for 5 mins before slicing
- Meanwhile, boil the potatoes in a large pan of lightly salted water until tender. Drain into a colander
- Place the pan back on the heat and add the milk and goats cheese, stirring until most of the cheese has melted
- Mash the potatoes into the molten cheese, adding seasoning to taste
- Serve the mash with the sliced chicken breasts and roasted tomatoes
Robert Mondavi Winery Fumé Blanc 2002, Napa Valley, California.
Fumé is the Californian term for oak-aged Sauvignon Blanc, and this fine example has plenty of crunchy green fruit backed up with gentle vanilla and toast aromas.
