Notes
Ingredients
1 tsp. wholegrain mustard
2 sprigs rosemary, needles finely chopped
2 tbsp. olive oil
2 tbsp. white vinegar
4 chicken thigh fillets
500g potatoes, peeled and chopped into an even size
1 tbsp. extra virgin olive oil
2 tbsp. black olives, chopped
Broccoli, to serve
Method
In a medium sized bowl, combine the wholegrain mustard, rosemary, 2 tbsp. olive oil and white wine vinegar. Add the chicken thigh fillets, thoroughly coat and set aside.
Meanwhile, place the potatoes in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 15-20 minutes until tender.
Five minutes before the potatoes are ready, heat a frying pan over a medium heat and add the chicken along with its marinade and cook for 5-6 minutes on each side, until cooked through.
When the potatoes are tender, drain and mash with the extra virgin olive oil and black olives.
Serve the chicken and any cooking juices on top of the black olives mash, with some broccoli on the side.