Netherlands · Chicken · No. 263
Dutch-Style Chicken Hutspot with Carrot & Onion Mash
A single portion of Dutch cooking, ready in 29 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Season the chicken breast and pan-fry in the vegetable oil over medium heat for 6–7 minutes per side until cooked through. Rest and slice.
- 2
Meanwhile, boil the potatoes, carrots and onion together in salted water for 15–18 minutes until very tender.
- 3
Drain well and mash together with the butter, milk and mustard until smooth-ish (a little texture is traditional).
- 4
Season the hutspot mash to taste.
- 5
Serve the sliced chicken over the carrot and onion mash.
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