Submitted by :Piece of Cake
Duration : 1 hour
Serve : 2
2 chicken marylands
½ each red, yellow and green capsicum
1 medium red onion, cut into thin wedges
6 cloves garlic
3 sprigs thyme
250 g cherry tomatoes
½ cup balsamic vinegar
4 tablespoons olive oil
4 teaspoons brown sugar
400g desiree potatoes, peeled and chopped
¼ cup sour cream
30 g butter, chopped
3 spring onions, thinly sliced
2 cloves garlic
Balsamic Sauce (served on the side)
6 tablespoons pan juices
- To prepare marinade, whisk vinegar, oil and brown sugar in a bowl until sugar has dissolved. Use half of this to marinade the chicken for a few hours. Keep the rest to drizzle over chicken (Step 4) and for the Balsamic Sauce to be served on the side (Step 6).
- Preheat oven to 200°C.
- Arrange chicken and the juice it was marinating in, capsicum, onion, garlic and thyme in a large roasting pan.
Bake for 15 minutes and add cherry tomatoes. Drizzle a few tablespoons of extra marinade over chicken and bake for a further 20-25 minutes. Retain pan juices.
- Boil potatoes in a saucepan of water until tender. Drain and return to saucepan. Mash until almost smooth. Add sour cream, butter and most of the spring onion. Season with salt and pepper and sprinkle extra spring onion on top.
- Place remaining marinade in a saucepan with pan juices. Stir over low heat until thickened.
Arrange vegetables on a plate with chicken on top. Drizzle sauce over chicken and serve with champs mash and extra sauce in a gravy boat on the side.