Ingredients

• 1 sprig fresh rosemary
• chopped
• small handful fresh parsley
• chopped
• ½ garlic clove
• chopped
• salt and freshly ground black pepper
• to taste
• 1 chicken drumstick
• dash olive oil
• 10 new potatoes
• peeled and halved
• ¼ onion
• finely diced
• 2 tbsp butter
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper
• to taste
• 1 tbsp double cream
• dash olive oil
• 55g/2oz cherry tomatoes
• 3 tbsp red wine
• 1 tbsp balsamic vinegar
• small handful broccoli
• cut into florets
• steamed
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the chicken
• mix the herbs
• garlic and seasoning together in a bowl then push the mixture under the skin of the chicken drumstick.
• Heat a dash of olive oil in an ovenproof frying pan
• add the chicken and fry for four minutes. Turn over and place in a hot oven for ten minutes
• or until the juices are clear when you stick the tip of a knife into the chicken and it's completely cooked through.
• For the potatoes
• boil the potatoes in salted boiling water for ten minutes or until soft. Drain well
• add the onion
• butter
• chives
• salt and freshly ground black pepper and double cream and mash until smooth.
• For the sauce
• pour a splash of olive oil into a clean frying pan. Add the cherry tomatoes and fry for five minutes. Add the red wine and balsamic vinegar to the pan and simmer for one minute.
• To serve
• pile the crushed potatoes onto a serving plate
• top with the chicken drumstick and pour the red wine sauce over the top. Serve with the steamed broccoli.