Flame Grilled Chicken With Mustard Mashed Potatoes
(Marinated chicken chargrilled and served with mashed potatoes and a red wine and shallot jus. Popular in the Mediterranean region)
Serves: Two
Time required: One hour

For the chicken:
4 chicken breasts (approximately 220 g)
2 tbsp oil
1/2 tsp salt
1 1/2 tsp pepper
1/2 tsp thyme
For the mustard mashed potatoes:
2 tsp olive oil
200 g potatoes, boiled, cooled, peeled and mashed
salt to taste
1/4 tsp pepper
1 tsp mustard paste
2 tsp scallions (small thin spring onions)
For the vegetables:
1 artichoke bottom
70 g mushrooms
80 g broccoli
2 tbsp olive oil
salt and pepper to taste
For the red wine and shallot jus:
50 ml demi glace (or stock cubes dissolved in water)
30 ml red wine
1 tbsp chopped shallots (small Madras onions)
salt to taste
pepper to taste
To prepare the chicken:
Marinate the chicken with the other ingredients for a few minutes.
Cook the breasts on a char grill or sear in a hot pan and roast in a pre-heated oven at 180o C for 30 minutes.
To prepare the mustard mashed potatoes:
Heat the olive oil in pan, add the mashed potatoes and other ingredients and mix well for three minutes.
To prepare the vegetables:
Quarter the artichoke bottom and mushrooms.
Mix the olive oil, salt and pepper with the broccoli and roast for two to three minutes in a hot oven.
To prepare the red wine and shallot jus:
Heat oil in a pan add the demi glace and add the reduced red wine. Mix well and add the shallots and reduce the liquid again. Season it with salt and pepper.
To serve:
Place some mashed potato in the centre of each plate. Place two chicken breasts along the sides of the mash. In the centre, add the roasted artichokes and the broccoli. Pour the sauce on top of the chicken breasts and sprinkle a pinch of freshly crushed black pepper on them.