Quick Recipe: Maple and pepper-glazed chicken with roasted carrots
3 carrots, quarteredOlive oil2 small skinless chicken breasts1 garlic clove, sliced½ tbsp black peppercorns, coarsely ground1 tbsp sherry vinegar2 tbsp maple syrup100ml chicken stock
Heat the oven to 200C/gas 6. Toss the carrots in 2tsp oil and season. Roast for 20-25 minutes until tender. Flatten the fat part of the chicken under some baking paper. The side of a rolling pin works well, or a heavy tin. Season the chicken. Drizzle a non-stick frying pan with a little olive oil and put over a medium heat. Brown the chicken on both sides for a couple of minutes until golden, then remove. Add the garlic and pepper and cook for a minute. Add the vinegar and deglaze the pan. Add the maple syrup and stock, and simmer until syrupy, about 3 minutes. Add the chicken back to the pan and cook for another 5-6 minutes, turning to cook in the glaze. Serve with the carrots.