Rosemary Roast Breast of British Chicken with Butternut Squash Mash and a Sweet Red Pepper Coulis
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• Brakes Chicken Supremes Skin-On C 71489 • Brakes Garlic String C 10323 • Brakes Rosemary C 10507 • Brakes Butternut Squash C 12083 (diced) • Brakes Potatoes Ware C 10295 (diced) • Brakes Banana Shallots C 10567 (diced) • Brakes Red Peppers C 10476 (diced) • Brakes Thyme C 12062 • Red Wine • Raspberry Vinegar
Season the chicken breasts and seal in hot pan, add some garlic cloves and a couple of sprigs of rosemary. Transfer to the oven and roast for approximately 15-20 minutes at 180°C, Gas Mark 6. Meanwhile, boil the butternut squash and potato in salted boiling water. Once cooked, mash together with some cracked black pepper, salt and extra virgin olive oil. Sweat down the shallots, garlic, red peppers and thyme in olive oil. Add a good splash of red wine and raspberry vinegar. Simmer for approximately 25 minutes. When soft, blend and pass through a fine sieve, and whisk in a knob of butter to finish Serve the chicken and mash, drizzled with the coulis, accompanied with buttered French beans and roasted cherry tomatoes on the vine.