Rosemary Glazed Chicken with Purple Mash and Buttered Leeks

Succulant crispy chicken on a bed of buttered leeks, and covered in a Rosemary glaze. Served with purple potato mash.

There isn’t much to report on this this meal but there were a couple of things worth mentioning. Firstly though the chicken was pan fried skin side down a while to get that lovely crispy skin. Finished off in the oven it was juicy and tender. The leeks were lovely, cooked in butter their mild flavour almost became one with the chicken. 

Now onto the purple potato. In taste and consistency it is almost identical to a regular potato. Purple potatoes are rich in the antioxidant, anthocyanin. This flavonoid is most often found in blue, red and purple produce such as berries and pomegranates and has been shown to be great at boosting the immune system. Here we mashed ours with some spring onion and a little butter. 

For me though, the Rosemary glaze was the star of the show. It was made by melting Rosemary jelly with some remaining stock in a pan. It had such a nice flavour. I have never heard of Rosemary jelly before. When I first saw it I assumed it was just Rosemary encased in jelly and used as a way of storing and portioning the Rosemary. When cooked, the jelly melts away and you are just left with the Rosemary in your pan. This is the case, however there were other flavours captured in the jelly as well. I imagine garlic and onion powders and as it had a beautiful sweetness there must have been some sugar. I will definitley use it again I’m thinking with lamb where that sweetness will match the flavour of the meat perfectly.

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