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Peppercorn Chicken with Garlic Mash

Recipe

This peppery meal is a perfect way to warm up on a gloomy day.

Serves 4 | Prep time: 15 mins | Cooking time: 45 mins  

British | Main | Cardiff Mum

Ingredients

  • 300g Chicken breast mini fillets
  • 1 Tablespoon whole peppercorns
  • 1 Teaspoon cracked black pepper (or less depending on your taste)
  • 2 Heaped tablespoons mascarpone
  • 1 Chicken stock pot with 200ml boiling water
  • 200g White mushrooms, quartered
  • 1 White onion, chopped
  • 4 Cloves garlic, minced
  • 1 Handful of fresh parsley leaves, chopped
  • 1 Teaspoon dijon mustard
  • 2 Teaspoons thyme or 2 springs of fresh thyme (leaves only)
  • 1 Teaspoon garlic powder
  • 2 Tablespoons Worcestershire sauce
  • 4 Potatoes, peeled and diced
  • A splash of milk, 2 cloves of minced garlic and knob of butter for the mash

Method

  1. Peel the potatoes, dice and wash them then add them to a large sauce of boiling, salted water. Boil them for 20 minutes until soft.
  2. Meanwhile, add chicken fillets to a bowl and season with 1 teaspoon garlic powder, 1 teaspoon of thyme and salt and pepper then heat up some oil in a large frying pan and add the chicken fillets in. Fry these on both sides over a medium heat for 5 minutes until golden and crispy on the outside and cooked through then remove and set aside.
  3. Add the chopped onion to the same pan and fry for a few minutes until onion starts to soften then add the garlic and other teaspoon of thyme and fry everything for a few more minutes before adding the sliced mushrooms and fry for 5 minutes until mushrooms have softened.
  4. Push the contents of the pan to the side and add the mascarpone, stock, peppercorns and pepper, dijon and Worcestershire sauce and mix everything together with the veg to get a creamy sauce. Season with salt to taste then add the chicken back into the sauce with some freshly chopped parsley and simmer everything for a few minutes.
  5. Drain the potatoes and mash them with a splash of milk, 2 cloves minced garlic and generous knob of butter with salt to taste then spoon the mash into bowls. Add 2-3 fillets of chicken on top of the mash and spoon some sauce over the top and serve.