Irish Honey and Mustard Chicken
with Colcannon Mashed Potato
Instructions
1 Boil
Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until soft.
2 Prep
Remove the hard stem of the cabbage, then slice very finely. Wash and trim the leeks. Chop in half lengthways and then slice very finely.
3 Fry greens
Heat a pan with a lid over a low heat with a drizzle of olive oil. Once hot, add the leeks and cabbage with a generous pinch of salt and cook for 12-15 min, covered, until very soft.
4 Fry chicken
Meanwhile, heat a second pan over a medium-low heat with a drizzle of olive oil. Once hot, add the chicken and fry for 5-7 min on each side or until cooked through. Add the honey, mustard, salt and pepper to the pan, cook for 30 sec and toss.
5 Make mash
Once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth. Add milk to reach your desired consistency and season generously with salt. Add the leeks and cabbage and mix well. This is your colcannon mash.
6 Serve
Divide the colcannon mash among plates and top with a knob of the remaining butter. Serve alongside the chicken.
Tips for fussy eaters
Prepare a plain mash and serve the greens to the side.
Pro tip
If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.
Enjoy this traditional Irish dish with delicious mashed potato and easy, tasty chicken!
Cooking Time: 40 min
Cals 652 · Prot 53 · Carbs 75 · Fat 16
Gluten-Free
Ingredients
Colcannon
Chicken
Enjoy this traditional Irish dish with delicious mashed potato and easy, tasty chicken!
Cooking Time: 40 min
Cals 652 · Prot 53 · Carbs 75 · Fat 16
Gluten-Free
Instructions
1 Boil
Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until soft.
2 Prep
Remove the hard stem of the cabbage, then slice very finely. Wash and trim the leeks. Chop in half lengthways and then slice very finely.
3 Fry greens
Heat a pan with a lid over a low heat with a drizzle of olive oil. Once hot, add the leeks and cabbage with a generous pinch of salt and cook for 12-15 min, covered, until very soft.
4 Fry chicken
Meanwhile, heat a second pan over a medium-low heat with a drizzle of olive oil. Once hot, add the chicken and fry for 5-7 min on each side or until cooked through. Add the honey, mustard, salt and pepper to the pan, cook for 30 sec and toss.
5 Make mash
Once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth. Add milk to reach your desired consistency and season generously with salt. Add the leeks and cabbage and mix well. This is your colcannon mash.
6 Serve
Divide the colcannon mash among plates and top with a knob of the remaining butter. Serve alongside the chicken.
Tips for fussy eaters
Prepare a plain mash and serve the greens to the side.
Pro tip
If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.
Ingredients
Colcannon
Chicken
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