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

Meanwhile, halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press). 

Once browned, lay the chicken on the other side of the carrot tray.

Return to the oven and roast 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 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 cracked black pepper. Cook until fragrant, 1 min. Pour in the cider vinegar and cook until evaporated, 30 secs.

Stir in the chicken stock paste and water for the sauce (see pantry for amount). Simmer until reduced by half, 2-3 mins. 

Once reduced, stir through the creme fraiche. Bring to the boil, then 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.