BAILEYS CHICKEN ON A KUMERA MASH
Kumera x 2
6 tablespoons baileys
400mls homemade chicken stock
2 teaspoons seeded mustard
Salt and pepper
1. In a pan fry fillets in a little butter until cooked, keep warm.
2. Pour baileys into the same pan, add stock and mustard and simmer until sauce has thickened. Just before serving stir in butter.
3. Mash kumera with a little butter, milk and seasoning.
4. Serve with green vegetables.
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