This dish happened when I needed to get dinner out of the most random list of ingredients in my fridge. We all have these days and luckily I was able to work out something that was delicious - in fact, it was good enough to eat time and again. I love a simple dish like this that can be put together in about 30 or 45 minutes because it's the perfect weeknight meal to whip up after a hard day's work. Serve this on its own or with a few of your favorite side dishes… It wouldn't suffer with a bit of bread on the side either and it would be great for soaking up any of the leftover lemony sauce!
With the herb mixture, I wouldn't get too caught up on the measurements. Effectively, you want 3 parts mint to 1 part of anything else you're using. With the exception of sage which can be quite strong & overpowering, I would suggest throwing in any herbs that you have left over in your fridge. Just make sure the mint is the dominant flavor because it mixes so beautifully with the other ingredients.
2 skin-on boneless chicken breasts
4 tablespoons regular olive oil
250g new potatoes
150g frozen edamame (soya beans)
225ml chicken stock
2 sprigs of parsley, finely chopped
5 to 7 basil leaves, finely chopped
Generous handful of mint leaves, finely chopped
1/4 teaspoon chilli flakes
1 teaspoon grainy mustard
Zest & juice of 1 lemon
1 banana shallot, finely chopped
2 cloves of garlic, minced
Sea salt flakes & freshly ground black pepper
1. Preheat the oven to 180°C.
2. Steam the potatoes until they are soft and cooked through. If you don't have a steamer, then boil them. When they are fully cooked, refresh them under running cold water and when they are just cool enough to handle, slice them in half and set aside to dry.
3. In a small saucepan, boil the soya beans according to packet directions. Strain them and cover to keep warm.
4. In a skillet that can be used both stovetop and in the oven, warm up two tablespoons of the olive oil on medium heat until hot. Place the chicken breasts in the oiled skillet, skin side down and cook for about 3 to 4 minutes or until the skin is golden & crispy. Then flip over the chicken and transfer the skillet to the hot oven to bake for about 15 minutes or until chicken is fully cooked through.
5. While the chicken cooks, heat the remaining olive oil in a non-stick frying pan over medium heat and add the halved steamed potatoes, cut side down. Cook for about 5 to 7 minutes or until golden before stirring with a wooden spoon and cooking for another minute or two to toast the skins a bit.
6. When the potatoes are golden to satisfaction, reduce the heat to low and remove them with a slotted spoon, reserving the oil in the pan. Set aside.
7. In the same pan, add the banana shallot and cook for about 5 minutes or until it starts to get tender. Add the minced garlic and stir to combine, continuing to cook gently over low heat for a minute or two more.
8. Add the chilli flakes, herbs and the lemon zest. Sizzle away for a minute or two before adding the chicken stock and lemon juice. Turn up the heat to high and boil rapidly for about 5 minutes to reduce the sauce mixture.
9. At the end of the five minutes, reduce the heat to medium and add the edamame. Continue to cook for another minute to warm the edamame and then stir in the teaspoon of grainy mustard. Remove from the heat. Salt & pepper to taste.
10. To serve, slice the chicken breasts diagonally and lay in a shallow bowl or on a plate. Surround the meat with the golden potatoes. Spoon the sauce & edamame mixture over the whole lot and enjoy.