Rosemary Chicken & Carrots with Creamy Potato Purée

Steps

1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Prepare ingredients. Toss carrots on prepared tray with a drizzle of oil and first measure of rosemary. Season and roast in oven for 20-25 minutes until golden and tender.
2. Cook potatoes in pot of boiling water until very soft, 12-15 minutes. Drain and mash with butter, milk and salt until very smooth. Use a spatula to fold through sour cream. Fold through rocket, (reserving some for garnish) just before serving.
3. Pat chicken dry and season. Place in a bowl along with mustard, second measure of rosemary and garlic and toss to coat well. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
4. Cook chicken for 2-3 minutes each side until golden. Remove carrots from oven and move to one side of tray. Add chicken to tray (reserving pan) and return to oven to cook for 4-5 minutes until chicken is cooked through. Set aside, covered, to rest for 3-4 minutes, before slicing thinly.
5. Return pan to medium heat, add onion and cook for 2-3 minutes until soft. Add red wine and cook for about 1 minute until almost reduced. Add chicken broth and soy sauce and cook for about 5 minutes. Add cornflour/ water mix and simmer for 1 minute until slightly thickened. Remove from heat and stir through butter.
6. To serve, divide creamy potato purée and carrots between plates and top with slices of chicken. Spoon over chicken gravy and garnish with reserved rocket leaves.