Chicken And Champ With Cherry Tomato Dressing

• 3 cloves garlic, crushed
• 15 ml caster sugar
• 45 ml balsamic vinegar
• 125 g cherry tomatoes, halved
• salt & freshly ground black pepper
• 125 g spring onions, finely sliced
• 50 g butter
• 150 ml milk
• 900 g potatoes, cut into bite sized pieces
• 4 chicken breasts or 4 chicken legs, with skin on
• 30 ml olive oil

1. Whisk the garlic, sugar and balsamic vinegar in a bowl; Stir in the tomatoes, salt and pepper and leave on the side.
2. In a small saucepan, bring the spring onions, butter and milk to the boil and then set aside for about 15 minutes to let the flavours infuse; Cook the potatoes in boiling water until tender; Drain, dry and mash over a low heat; Beat in the hot milk and season with salt and pepper.
3. Season the chicken with salt and pepper and fry in the olive oil in a heavy based saucepan on a high heat for approximately 6 minutes, turn over and cook for another 6 minutes or until the chicken is fully cooked; Add the tomato mixture and let it bubble for 2-3 minutes; Add a little water if the tomato juices reduce too much.
4. To serve, arrange the chicken on the champ and spoon the tomatoes and juices over the top.
5. NOTE: To prepare ahead, complete until the end of step two up to 6 hrs ahead; cover and chill the dresssing and champ separately; To use just reheat the champ and complete the recipe.

garlic, sugar, balsamic vinegar, cherry tomatoes, salt, spring onions, butter, milk, chicken breasts, olive oil

Taken from www.food.com/recipe/chicken-and-champ-with-cherry-tomato-dressing-105161 (may not work)