Sherry roast chicken with mayo mash
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- 20g dried porcini mushrooms, soaked in 50ml boiling water
- 2tbsp Asda Yeast Extract, warmed
- 2tbsp plain flour
- 4 Extra Special British Corn-Fed Norfolk Free Range Chicken Legs
- 1tbsp rapeseed oil
- 4 cloves garlic, bashed
- 6 sprigs thyme
- 100ml Asda Cream Sherry
- 4 medium Extra Special Marabel Potatoes, peeled and cut into big chunks
- 4tbsp Asda Real Mayonnaise
- 2tbsp milk
- 1tbsp chives, chopped
- 1tbsp parsley, chopped
Preheat the oven to 200C/180C Fan/Gas 6. Strain the porcini mushrooms (reserve the soaking liquid) and chop finely.
Brush the yeast extract over the chicken skin. Put the flour in a bowl and toss the chicken legs in it to coat completely.
Heat the oil in a large ovenproof dish over a medium setting. Fry the chicken legs for 2-3 mins on each side until just starting to colour – you may need to do this in batches.
Arrange the chicken legs in a single layer in the dish. Scatter over the garlic cloves, thyme and mushrooms. Pour in the reserved soaking liquid and the sherry, then bring to the boil. Transfer to the oven and roast for 45 mins until the chicken is golden and the liquid is reduced and sauce-like.
Meanwhile, 15 mins before the chicken is ready, bring a large pan of water to the boil and cook the potatoes for 12 mins until soft and almost falling apart. Drain and return to the pan, then set aside, uncovered, for a couple of minutes to steam dry.
Add the mayonnaise and milk to the pan, then mash the potatoes until you have a smooth purée.
Divide the mayo mash between 4 plates, top with the chicken legs and drizzle over the pan juices. Sprinkle over the chives and parsley to serve.