Purple Potatoes

Not a way to start a cooking blog!

Purple potatoes!!?? A picture says a thousand words and this one says 'painting by numbers'.... but in all truth contrary to the digital evidence it tasted amazing!

The purple potatoes are not usually what accompanies this mustard and parsley chicken dish (thank-you Nigel Slater), however I couldn't resist picking up colourful non-descript vegetable goods with absolutely no idea what to do with them. Guess cooking with colours is my thing.
This chicken dish is fantastic and dead quick! We have adapted it slightly to suit our laid-back cooking approach but we highly recommend it with grilled aubergine, zucchini and asparagus. We'll do it again with the usual sides and presentation to show we're not totally insane.. but if you care to brave the bizarre... here goes:

Mix a large handful of fresh chopped parsley, a tbs of dried tarragon, a heaped tbs of dijon (thought I tend to add a bit more...mmmmm), 2 tbs of red wine vinegar, and about 3 seconds worth of oil through a bottle with a pourer, a good pinch of salt (maldon all the way) and some pepper, in a bowl and then put in 6 free range chicken thighs or 2 breasts, scored. Massage the marinate in and let sit (a long time in the fridge is good, but if your like me late home and rushed i try to give it 40 mins on the bench, if I can). Scrape the excess marinate off the chicken and place in a well heated heavy pan on the stove. Cook the chicken on a medium temperature till it has good colour then turn. When the second side is nearly done I add a cup, give or take (give) of white wine to the remanding marinate and then add this to the pan. The liquid should bubble and start to turn golden as it mixes with the burnt bits that have cooked with the chicken. Mix this well in and get all that yummy golden goodness into your sauce. Cover and let the chicken and the jus slightly simmer and steam for a few minutes. Odd and i'm sure Nigel would kill me, which is sad because I love him and I nearly only cook from his example but it's just the way this dish has developed for me.
Serve the chicken with some vegies and spoon some of the sauce on top (it's the best bit!). Serve with a LARGE glass of white wine. Tonight we had Brancott Estate Ormond Chardonay and I tell you what... rich, toasty and buttery...yum yum yum.

So after all that welcome to adventures with Rob and Keelie in the kitchen. It may not always be pretty but lets hope it's colourful and yummy at least.