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Peppercorn Chicken

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Instructions

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Peel and chop the Potatoes into chunks. Slice the Carrot into strips and prep the Garlic Clove (chop, grate, peel). Preheat oven to 220°C / 200°C fan / gas mark 7 and boil a pan of water for the Potatoes.
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Spread the Carrot onto a baking tray and drizzle with a little oil. Season with a little salt and pepper and sprinkle a little Sugar on them. Make sure they are fully coated and stick on the top shelf of the over for around 20 - 25 minutes.
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Add a little salt to the boiling pan and add your Potatoes. Boil for around 15 - 20 minutes until soft.
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In a frying pan add a little oil, heat and add the Chicken Breast. Fry the Chicken Breast for 5 minutes on each side then add to the Carrot tray in the over (if there's room) or add to its own baking tray.
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Crush your Cracked Black Pepper (or grind in a grinder) into the frying pan, add the Garlic Clove and Cider Vinegar. Allow to heat until bubbling. Add the Creme Fraiche, Water and Chicken Stock. Stir through and simmer until thicker. Drain the Potatoes and mash with a little Butter.
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Add the Chicken Breast to each plate, a dollop of mash potato and share out the roasted Carrot. Spoon the peppercorn sauce over. Eat and enjoy!
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