Roast Garlic And Sage Chicken With Mustard Mash

To urge men and women to believe in a divided Christ is bad teaching, for no one can receive half of Christ, or a third of Christ, or a quarter of the Person of Christ! We are not saved by believing in an office nor in a work. He is Lord, and those who refuse Him as Lord cannot use Him as Savior. Everyone who receives Him must surrender to His authority, for to say we receive Christ when in fact we reject His right to reign over us is utter absurdity. It is a futile attempt to hold onto sin with one hand and take Jesus with the other. What kind of salvation is it if we are left in bondage to sin?

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	Sami		2	Servings

INGREDIENTS

450	g	Potatoes, peeled and cut
		into
		1cm/ 1/2" slice
4		Garlic cloves, roasted whole
8		Sage leaves
150	g	Butter
1	T	Sunflower oil and a knob of
		softened
		butter
2		100 g chicken breasts, with
		skin
3		Baby courgettes
3		Plum tomatoes
1		Red onion
50		Double cream
2	T	Wholegrain mustard
1	T	Olive oil
1	T	Balsamic vinegar
		Salt and pepper
2		Braeburn apples
50	g	Ready-to-use apricots
25	g	Pecan nuts
2	T	Maple syrup
1	t	Cinnamon
5	T	Creme fraiche

INSTRUCTIONS

Add the potatoes to a large pan of boiling salted water and cook  for
8-10 minutes until tender. Roughly chop four sage leaves and  place in
a small bowl. Squeeze the garlic out of the paper case onto  the sage,
add 25g/1oz butter and mix well. Season with salt and  pepper.  2 Heat
the oil in a large pan. Lift the skin from the chicken  slightly and
spread the garlic sage paste over the chicken flesh,  tuck the skin
back into place.  3 Place the chicken skin-side down in the pan and
cook for 6-7  minutes on each side.  4 Drain the potatoes and return to
the pan over a gentle heat to dry  out. Mash the potatoes and add
50g/2oz butter, cream and mustard.  Season with salt and pepper, cover
and place to one side.  5 Heat a griddle pan and brush with a little
oil. Cut the tomatoes and  courgettes in half, and the red onion into
2.5cm/1" wedges.  6 Place the vegetables cut-side down on the griddle
pan and cook for  3-4 minutes.  7 For the Baked Apples: Roughly chop
the apricots and pecan nuts, and  place in a small bowl with the maple
syrup and cinnamon. Mix well.  8 Core the apples and run the point of a
small knife around the  circumference so that the cut just breaks the
skin.  9 Place the apples in a small microwave-proof dish and divide
the  apricot mixture between the two cavities, cover loosely with
microwave clingfilm. Pierce the clingfilm several times and cook on
high for three minutes, until soft and the filling is bubbling.  10
Turn the courgettes and onions over on the griddle. Roughly chop  the
remaining sage leaves and add to a small pan with the remaining
butter. Gently heat.  11 Remove the vegetables from the griddle, place
in a bowl and  drizzle with the olive oil and vinegar.  12 To serve
place a mound of potato in the centre of the plate, top  with the
chicken and vegetables and drizzle the sage butter around  the plate.
Remove the apples from the microwave, carefully take off  the clingfilm
and serve with the creme fraiche.  Converted by MC_Buster.  Recipe by:
Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2188 Calories From Fat: 1326 Total Fat: 151g Cholesterol: 462.9mg Sodium: 966.5mg Potassium: 2921.6mg Carbohydrates: 137.4g Fiber: 21.5g Sugar: 17.5g Protein: 77.5g