Chef Abhishek

Grilled Chicken with buttery mash potato and Demi Glace

Bring to your table the elegant and healthy French classic perfect for when you are tired of all the spicy stuff. Maintaining your waistline was never more easier or this delicious.

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Chef Solutions Ingredients used

Other Ingredients Used

  • Chicken leg/Breast 250gms
  • Mashed potato 50gms
  • Butter 20gms
  • onion paste 15gms
  • Garlic chopped 10gms
  • White oil 10ml
  • Water 20ml

Steps Involved in Cooking:

  • 1 .Marinade the chicken with 5ml of oil, the onion paste, garlic and seasoning to taste. Refrigerate 8 hours or overnight for best results, with 2 hours being mandatory.
  • 2 .Brush a corrugated griddle pan(optional; any regular nonstick pan will do just fine) with the remaining oil. Make sure the spreading is uniform.
  • 3 .Once the pan begins to smoke a little, place the chicken pieces after removing excessive marination. DO NOT fiddle with the pieces too much.
  • 4 .Give each side a minute and a half then transfer to a fresh plate.
  • 5 .Preheat the oven at 250*c for 5 minutes
  • 6 .Place the chicken on an oven tray with 5gms of butter at 180*c for 10 minutes
  • 7 .Meanwhile, add the mash potato to a fresh pan and add 10gms of butter. Seasoning is optional.
  • 8 .Meanwhile, add the mash potato to a fresh pan and add 10gms of butter. Seasoning is optional.
  • 9 .In a small sauce pan add the 20ml of water and 30 gms of the Demi Glace. Once the mixture reduces to a sauce like consistency add the remaining 5gms of butter.


If you are using leg pieces its always better with the bone. Adding butter to your Demi Glace gives it a glossy finish.
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