Herb Grilled Chicken with Demi-glace & Spinach Mash

A main dish prepared and assembled with the leftovers from the refrigerator. Chicken fillet marinated with mixed herbs; pan grilled served with a chicken demiglace on a spinach mashed potato.

Made with:

Custom Culinary^® Chef's Own™ Chicken Flavor Demi-Glace Sauce

What You'll Need

Amount	Ingredients
250 g	Whole chicken inner fillet
45 g	Fresh thyme, chopped
45 g	Red chilli flakes
	Salt & Pepper to taste
30 g	Unsalted white butter
1 pc	Large potato (boiled and mashed)
50 ml	Whole milk
30 g	Blanched spinach, chopped
50 kg	Custom Culinary^® Chef's Own™ Chicken Flavor Demi-Glace Sauce
250 ml	Water
30 ml	Extra virgin olive oil
5 g	Fresh rosemary, chopped
1 g	Crushed pepper

Preparation

Clean the chicken inner fillet, pat dry and marinate with 5g chopped thyme, rosemary, chilli flakes, salt & pepper.
Heat butter in a pan, add mashed boiled potato together with milk and blanched spinach. Season with salt and pepper to taste. Add milk to adjust the consistency. Keep the mashed potato aside.
Prepare the Demi-Glace using the Custom Culinary^® Chef's Own™ Chicken Flavor Demi-Glace Sauce, water and 5g thyme leaves. Bring to boil, simmer for 5 minutes and keep aside.
Heat the olive oil in a pan, add the marinated fillet on the pan one by one, grill both the sided for 2 -3 minutes.
Serve the hot chicken on a bed of spinach mashed potatoes and demi-glace.