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Fragrant rosemary is reminiscent of hearty, homemade cooking - make it better with a lemony, creamy sauce, a side of tender greens and fluffy mash. Clean plates all round are guaranteed! See method
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Cook the potatoes in a large pan of boiling water for 20 mins until very tender. Drain and leave in the colander to steam-dry for 5 mins.
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium-high heat. Season the chicken and fry for 3-4 mins each side until golden brown (no need to be cooked through at this stage).Transfer to a plate.
Fry the onion in the pan for 6-8 mins until soft. Add the crushed garlic and rosemary, fry for 1 min, then stir in the crème fraîche and stock. Bring to a simmer, then nestle the chicken into the sauce with any juices from the plate; season. Simmer over a medium heat for 10 mins until the chicken is fully cooked and the sauce has thickened a little.
Meanwhile, blanch the beans and sprouts for 5-6 mins until tender. Drain and set aside. Return the pan to the heat and fry the sliced garlic in 1 tbsp oil for 30 secs until fragrant. Add the veg and toss. Stir in the lemon zest and juice, then take off the heat and keep warm.
Tip the potatoes back into their pan and mash with the spread and milk until smooth. Divide between 4 plates, spoon over the chicken and sauce, and serve with the veg.
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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