Fantastical Fig, Balsamic and Red Wine Chicken

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

Pop the garlic into a medium bowl along with the mixed herbs, honey and olive oil for the marinade (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the chicken to the bowl and mix together so it's nicely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lay the chicken breasts onto another large lined baking tray and roast on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, boil a half-full kettle for the beans.

Trim the green beans.

Halve, peel and chop the shallot into small pieces.

While the chicken roasts, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the shallot and cook until softened, 3-4 mins, then add the balsamic vinegar and cook until almost evaporated.

Stir in the fig jam, red wine stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 4-5 mins. 

Once thickened, vigorously stir in the butter (see pantry for amount) until melted, then remove from the heat. 

When the potatoes have about 10 mins left, pour the boiled water from your kettle into a medium saucepan with 1/2 tsp salt and put on high heat.

Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan.

Season with salt and pepper, toss in olive oil and cover to keep warm.