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Balsamic chicken with parmesan mash


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the chicken all over. Remove and set aside.
  • Add a little fresh oil, if needed, and a knob of butter to the pan with the garlic and rosemary. Briefly cook, continually stirring. Then add the balsamic, ¾ cup stock, the grated rind of 2 lemons, the honey and a good squeeze of lemon juice. Stir and bring to the boil.
  • Return the chicken to the pan, in one layer, with seasonings. Turn the heat down and gently simmer for 10 mins. Then turn the chicken over and add the pinenuts and raisins. Taste the sauce for seasoning and cook for about another 10-15 mins. 
  • While the chicken is cooking, cook the potatoes in plenty of lightly salted, boiling water until tender. Drain well and return to the pot.  Then add the hot milk with the parmesan, remaining butter and seasonings. Mash well and taste for seasoning.
  • To serve, spoon a dollop of the mash on individual plates and top with the chicken and plenty of the sauce.


  • olive oil
  • 1 whole chicken, portioned into 4
  • 2 knobs of butter
  • 2 large garlic cloves, crushed
  • 1 tbsp chopped fresh rosemary
  • 4 tbsp balsamic vinegar
  • 1 cup chicken stock
  • 2 lemons
  • 1-2 tbsp honey
  • sea salt & freshly ground pepper
  • 1/3 cup pinenuts, toasted
  • ½ cup raisins
  • 4-5 large potatoes, peeled & cubed 
  • ½-1 cup hot milk
  • ½ cup freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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