Chicken And Champ With Cherry Tomato Dressing - cooking recipe

Ingredients

3 cloves garlic, crushed
15 ml caster sugar
45 ml balsamic vinegar
125 g cherry tomatoes, halved
salt & freshly ground black pepper
125 g spring onions, finely sliced
50 g butter
150 ml milk
900 g potatoes, cut into bite sized pieces
4 chicken breasts or 4 chicken legs, with skin on
30 ml olive oil

Preparation

Whisk the garlic, sugar and balsamic vinegar in a bowl; Stir in the tomatoes, salt and pepper and leave on the side.
In a small saucepan, bring the spring onions, butter and milk to the boil and then set aside for about 15 minutes to let the flavours infuse; Cook the potatoes in boiling water until tender; Drain, dry and mash over a low heat; Beat in the hot milk and season with salt and pepper.
Season the chicken with salt and pepper and fry in the olive oil in a heavy based saucepan on a high heat for approximately 6 minutes, turn over and cook for another 6 minutes or until the chicken is fully cooked; Add the tomato mixture and let it bubble for 2-3 minutes; Add a little water if the tomato juices reduce too much.
To serve, arrange the chicken on the champ and spoon the tomatoes and juices over the top.
NOTE: To prepare ahead, complete until the end of step two up to 6 hrs ahead; cover and chill the dresssing and champ separately; To use just reheat the champ and complete the recipe.