This rosemary balsamic chicken and sweet potato mash is a simple recipe perfect for a quick and healthy family dinner.
Lemon balsamic chicken with rosemary sauce is a healthier alternative to chicken and gravy over mashed potatoes.
Marinate the chicken thighs with lemon juice, chilli powder, paprika and salt, for a minimum of 30 minutes.
The unique sauce gets its rich flavors from balsamic vinegar, spicy dijon mustard and refreshing rosemary.
Divide the chicken thighs into 2 or 3 batches, depending on the size of your pan.
Heat olive oil in a non-stick frying pan and sear each batch of chicken thighs on medium-high heat until browned on both sides.
Remove the seared chicken from the pan and add the balsamic sauce. Scrape out any bits of chicken stuck to the bottom.
When the sauce starts boiling, reduce the flame and add all the seared chicken thighs. Baste them with the sauce.
Add rosemary stalks, cover and cook until chicken is done and the balsamic sauce has reduced to the desired consistency.
This gravy doesn’t require any saturated fat like butter or cream. Nor does it require dairy. A simple pan-seared chicken with a delicious balsamic rosemary sauce!
Boil or steam sweet potatoes. Peel and roughly chop. Add salt, pepper and olive oil and mash them until smooth.
Save time by boiling the sweet potatoes and preparing the sauce when the chicken is marinating.
Serve this spicy braised balsamic chicken over dairy free sweet potato mash with a simple salad for a quick dinner!