Baked Sweet Rosemary (Fake) Chicken and Colcannon
I made this colcannon for St. Patrick's Day and thought my sweet rosemary chicken would go well with it.
Baked Sweet Rosemary Chicken
Ingredients:
4 tablespoons honey
4 tablespoons balsamic vinegar
4 tablespoons fresh rosemary, snipped and chopped
2 tablespoons olive oil
4 Quorn Naked Chik'n Cutlets (this was originally a recipe that used real chicken, so you can use that if you're into it, but you'll have to take the necessary food safety precautions and cook it longer)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions:
Heat oven to 350 degrees F.
In a bowl, combine the honey, vinegar, rosemary and oil; mix well. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. Marinate in refrigerator for 2 hours. Cover and refrigerate reserved marinade.
Drain and discard marinade from chicken (Note: If you're not using real chicken, you don't have to dump the marinade). Place chicken pieces in a baking pan. Sprinkle with salt and pepper. Bake, uncovered, 25 to 40 minutes (up to an hour for real chicken), basting occasionally with reserved marinade.
Colcannon
Ingredients:
4-6 red potatoes, cut into quarters (I leave the peel on, but you can peel them if you like)
1 head green cabbage, outer leaves removed, chopped, core discarded
2-4 tablespoons butter
(soy) milk
salt
fresh ground black pepper
Directions:
Boil the potatoes until inserting a fork into a potato causes it to fall apart. Drain well. Sautee the cabbage with one tablespoon of butter until soft. Put the potatoes back into the pan with the remaining butter and a splash or two of milk and mash until the desired consistency. Stir the sauteed cabbage into the mashed potatoes.