Green Peppercorn Chicken With Orange Wine Glaze

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 chicken breast fillets
• 55 g green peppercorns, drained
• 1/4 cup pepitas
• 2 teaspoons orange rind, finely grated
• 20 g butter
• 2/3 cup olive oil
• 2 cups dry wine
• 1/3 cup orange juice
• 1/4 cup brown sugar, firmly packed
• 6 red potatoes, peeled and chopped
• 2 garlic cloves, crushed
• 1/4 cup lemon juice
• salt & pepper

Recipe

• 1 use a small sharp knife to cut 3 slashes, about 4cm long and 1cm deep in each chicken breast.
• 2 place the peppercorns, pepitas and orange rind in a mortar and pound with a pestle until a firm paste forms. rub the mixture over both sides of the chicken.
• 3 heat half the butter and 2 tablespoons of the oil in a large frying pan over medium heat. add the chicken and cook for 3-4 minutes each side or until cooked through. transfer to a plate and cover with foil to keep warm. add wine to the pan and cook, stirring, for 1 miunute or until heated through. add orange juice and sugar and cook, stirring occasionally, for 25 minutes or until sauce reduces to 1/2 cup. remove from heat. strain through a fine sieve into a heatproof jug.
• 4 meanwhile cook potato in a saucepan of boiling water for 10 minutes or until tender. drain, return to the pan with the garlic and use a potato masher or fork to mash until almost smooth. add lemon juice and remaining butter and oil and stir with a wooden spoon until thick and creamy. season with salt and pepper.
• 5 divide the mash amongst serving plates. top with chicken and drizzle wiwth glaze. serve with beans and brussel sprouts.