Chicken in Creamy Peppercorn Sauce

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once browned, lay the chicken on the other side of the carrot tray. Toast on the top shelf until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When cooked, remove from your oven, cover the chicken with foil and allow to rest for a couple of mins.

When the chicken has 5 mins remaining, wipe out your (now empty) frying pan and return to medium heat with a drizzle of oil. 

Once hot, add the garlic and cook until fragrant, 30 secs. Stir in the cracked black pepper and cider vinegar. Allow the vinegar to evaporate, 30 secs.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce by about half, 2-3 mins.

Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.