Herb roasted chicken breast with a spinach and pancetta mash

Ingredients

1 7-8oz chicken breast with the skin and bone still on

half a clove of crushed garlic

tablespoon of olive oil

2 tablespoons of mixed dried herbs

For the mash

50 grams of mash potato

10 small cubes of pancetta

small hand full of spinach

tablespoon of olive oil

half a small onion diced

salt and pepper

For the sauce

100 ml of red wine

1 tablespoon of redcurrant jelly

1 beef stock cube

Preparing the meat

Course the chicken skin with a sharp knife and the rub the garlic and salt into the skin. Drizzle with the olive oil and then place the chicken into the dried herbs and coat both sides. Heat the olive oil in a frying pan and place the chicken skin down cook for 3 minutes and then turn over and cook for a further 3 minutes. Then roast in the oven at 250 for 10 to 15 minutes turning once half way through.

Preparing the mash

Heat the olive oil in a pan and sauté the onion off with the rest of the garlic. Add the pancetta and sauté till crisp. Then add the spinach once the spinach is wilted add the mash potato and stir in season with salt and pepper to taste.

Preparing the sauce

Place the wine, redcurrant jelly and stock cube in a pan and boil for 10 minutes, this will leave you a rich flavoured sauce.

Plating the dish

Place the mash potato in the centre of a plate and top with the chicken. Spoon a little of the sauce over and around the chicken and garnish with chopped parsley.