Southern baked chicken with mash, gravy & slaw

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings people

Appliance/Function:

Preheat oven to 220°C or 200°C fan bake. Line an oven tray with baking paper. Bring a steamer pot of hot tap water to a boil. Bring a jug of water to a boil.

Pat 1 kg chicken nibbles dry and toss in a bowl with ¼ cup Southern style seasoning and 3 tbsp flour, until well coated. Place on the prepared oven tray in a single layer and spray with oil spray. Bake for 20 minutes or until chicken is cooked through and golden.

Meanwhile, peel and dice 800 g potatoes. Cook in the steamer pot of boiling water for 12-15 minutes, or until very tender. Drain the pot then transfer the potatoes to the bottom pot with ¼ cup milk, 1 tbsp olive oil and ½ tsp onion powder. Mash until smooth and season to taste with salt and pepper. Set aside covered to keep warm.

Pour 250ml of boiling water into a jug and crumble in 1 cube chicken stock and 1 cube beef stock, stirring to dissolve. Heat 1 tbsp olive oil in a small pot over medium heat. Add 2 tbsp flour and whisk to combine. While stirring, slowly pour in half the stock mixture. Once incorporated, add the remaining stock and ½ tsp onion powder whisking until combined. Stir for 1-2 minutes, until it thickens to a gravy consistency, adding more hot water if too thick. Season to taste with salt and pepper.

Thinly slice 1 capsicum. Add to a large bowl with 120 g slaw mix, 2 tbsp garlic aioli and 1 tbsp apple cider vinegar. Toss to combine and season with salt and pepper.

Divide the southern baked chicken, mash and slaw between plates and drizzle the gravy over.