Violet Queen mashed potato with salsa verde, served with roast chicken and peas

  • Violet Queen mashed potato with salsa verde, served with roast chicken and peas Violet Queen mashed potato with salsa verde, served with roast chicken and peas
Season
Spring/Summer
Skill level
Keen cook
Preparation Time
20 minutes
Cooking Time
1 hour
Serves
Serves 4
Categories

Ingredients

  • 1kg Violet Queen potatoes, peeled
  • 4 chicken legs
  • Olive oil, drizzled
  • 4-6 cloves of garlic
  • 150g frozen peas
  • 50g butter (10g for peas and 40g for mash)
  • Chicken gravy (optional)

Ingredients for Salsa Verde

  • 20g parsley
  • 10g mint
  • 20g rocket
  • 3 anchovy fillets
  • 100ml olive oil
  • 1 clove of garlic
  • 2 tsp capers
  • 5 cornichons
  • 1/2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • A pinch of salt

Method

  1. 1Pre-heat your oven to 180°C.
  2. 2Place the chicken legs in a roasting tray with the garlic, season with salt and pepper and drizzle with the olive oil. Once the oven is hot, cook the chicken for 50-60 minutes, turning a couple of times.
  3. 3While the chicken is cooking, make the salsa verde. Combine the parsley, mint, rocket, anchovy fillets, garlic, capers and cornichons and chop all together until very fine.
  4. 4Place in a bowl and thoroughly combine with the mustard, vinegar and olive oil. Season with salt and pepper to taste and keep covered in the fridge until ready to use.
  5. 5Bring a large pan of salted water to the boil. Cut the potatoes in half and place in the boiling water until soft, for approximately 20-25 minutes.
  6. 6Place the frozen peas in a small pan with a dash of water, add the butter and allow to slowly cook.
  7. 7Once the potatoes are cooked, drain and mash the potatoes, ideally using a potato ricer for a smooth consistency. Season with salt and pepper and stir the butter through.
  8. 8To serve, drizzle the salsa verde over the mashed potato and serve a generous spoon with the chicken leg, buttered peas and chicken gravy, if desired.