Ingredients
- 1 cup chopped flat-leaf parsley leaves
- 2 teaspoons hot English mustard
- 2 cloves garlic, crushed
- 1 tablespoon chopped rosemary leaves
- ½ cup (125ml) olive oil
- 2 tablespoons white wine vinegar
- sea salt and cracked black pepper
- 8 x 120g chicken thighs, bone in and skin on
olive oil mash
- 1.2kg sebago (starchy) potatoes, peeled and chopped
- 2 cloves garlic, crushed
- ½ cup (125ml) De Rustica Extra-Virgin Olive Oil
Method
- To make the mash, place potato in a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and return to pan. Add the garlic, oil and salt and mash until smooth.
- Combine parsley, mustard, garlic, rosemary, oil, vinegar, salt and pepper. Add chicken and toss to coat. Set aside for 15 minutes.
- Heat a large non-stick frying pan over medium heat. Cook the chicken for 6–8 minutes on each side or until cooked through. Spoon over the pan juices and serve with the mash.