Say what you want about Jamie Oliver, but he is ok in my book because he taught me how to make this: Slow Braised Chicken and Mashed Potatoes with a Rosemary White Wine Sauce. Classic flavor combinations, minimal ingredients.
My masher of choice are Yukon Golds. They have the right starch to creamy ratio for serious mashed potatoes. I also don’t go overboard on the butter. Were making mashed potatoes people, not a Hollandaise. Boil the spuds till tender and just get in there with a fork to break them up.
This is where the magic happens. Lightly flour, salt and pepper your chicken pieces. Cook in a medium-hot pan until golden brown. Take your time with this. The chicken ain’t going anywhere. When it’s just about cooked through, set it aside and throw in some garlic and rosemary. Let that fry for a minute, then deglaze the pan with white wine. If you don’t have white wine, use dry vermouth. If you don’t have dry vermouth, go out for dinner. Now, put the chicken back in and add a few whole plum tomatoes with some Kalamata olives (tomatoes for their acid, olives for their salt). Let the whole mess simmer for a few minutes, then assemble. Sit down, eat and stop talking smack about Jamie Oliver.
