We can’t decide what’s best – the sticky chicken in wine-infused sauce, the fluffy mash, or the fact that it feeds four with change from $10.
Ingredients
- 125ml (1/2 cup) white wine
- 60ml (1/4 cup) fresh lemon juice
- 60ml (1/4 cup) honey
- 2 garlic cloves, crushed
- 8 chicken drumsticks
- 1 tablespoon olive oil
- 600g potatoes, peeled, coarsely chopped
- 80ml (1/3 cup) milk, warmed
- 1 tablespoon wholegrain mustard (see note)
Method
- Step 1Combine 2 tablespoons of wine, 1 1/2 tablespoons of lemon juice, 1 tablespoon of honey and the garlic in a shallow glass or ceramic bowl. Add the chicken and toss to coat. Set aside for 10 minutes to marinate.
- Step 2Preheat oven to 180°C. Drain the chicken from the marinade and place on a large baking tray. Drizzle over the oil. Season with salt and pepper. Roast for 35-40 minutes or until golden and cooked through.
- Step 3Meanwhile, cook the potato in a large saucepan of salted boiling water for 12-15 minutes or until tender. Drain and return to the pan. Add the milk and mash until smooth. Stir in the mustard and season with salt. Cover to keep warm.
- Step 4Place the remaining wine, lemon juice and honey in a small saucepan over medium heat. Simmer for 4-5 minutes or until the mixture thickens slightly.
- Step 5Divide the mash and chicken among serving plates and drizzle over the sauce to serve.
- Low carb
- Low sodium
- Lower gi
Nutrition
2107 kj
Energy
21g
Fat Total
6g
Saturated Fat
3g
Fibre
34g
Protein
147mg
Cholesterol
215.62mg
Sodium
22g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
If you want this recipe to be gluten free, use gluten-free wholegrain mustard.
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Australian Good Taste
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