Creamy saucy white wine chicken with crispy roast potatoes
4 large Chicken Breasts
3 Tsp Man Grind
2 tsp Man grind
Start by cutting the baby potatoes in half and par boiling them for 15 minutes so they are a little soft around the edges. Drain the potatoes and with the lid on the pot give them a rough shake to slightly rough the edges up. Then put them on a oven pan with baking paper, cover in olive oil and man grind. Bake on 200 for 15-20minutes or until golden and crisp.
While the potatoes are baking cut each chicken breast into 3 equal parts and lightly brown in a oiled fry pan. Remove the chicken from the pan to a seperate bowl.
In the same pan add the 100g of butter, crushed garlic, chopped spring onion and 3 Tbsp chopped parsley. Once cooked for a few minutes add the flour and 1tsp of man grind, whisk while cooking thing flour. Slowly add the wine and stock letting it reduce and thicken, add the corn and cream, simmering down to a thick sauce.
When the sauce is nice and thick add the chicken back to the heat and cook for 5-10 minutes. Add more man grind and cracked pepper to taste. Check the chicken is cooked.
Remove crispy potatoes from the oven, top the Chicken with fresh spring onion and parsley, serve it all up with the ready made coleslaw and enjoy a pepper and me take on Dixie Chicken.