Rich and flavourful rosemary chicken is perfectly paired with juicy blistered grapes and creamy cauliflower mashed potatoes. It has all the flair of a Sunday supper, but perfect for any day of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip a few rosemary leaves from the stem and finely chop 1 tsp (dbl for 4 ppl). Peel, then cut the shallot into 1/4-inch pieces. Peel, then mince or grate the garlic.
Pat chicken dry with paper towels. Cut the chicken in half. Toss with the rosemary, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then the chicken. Sear until golden-brown, 2-3 min per side. (NOTE: for 4 ppl, sear in batches, using 1/2 tbsp oil per batch)
Transfer the chicken to a parchment-lined baking sheet. Add the grapes to the baking sheet. Broil in the middle of the oven until chicken is cooked through and grapes burst, 5-6 min.**
While the chicken roasts, add 1 tbsp butter (dbl for 4 ppl) to the same pan over medium heat. Swirl to melt, 1 min. Add the shallots and garlic. Cook, stirring often, scraping up any brown bits left in the pan, until shallots soften, 2-3 min. Season with salt and pepper.
Add the cauliflower and 3 tbsp milk (dbl for 4 ppl) to the pan. Cover and cook, stirring occasionally, until cauliflower softens, 4-5 min. Stir in the sour cream. Cook, uncovered, stirring often, until sauce thickens slightly, 1 min. Season with salt and pepper. Remove from heat.
Divide the cauliflower mash between plates. Top with the chicken and roasted grapes. Drizzle over any liquid from the baking sheet.