Tuscan-style chicken with cauliflower and potato mash

Ingredients for 4 servings:

• 100 g pancetta, cut into thin strips
• 4 sprigs of rosemary needles, plucked and finely chopped
• 2 onions, diced
• 2 garlic cloves, crushed
• 4 chicken fillets
• salt and pepper
• Sugar
• nutmeg
• 3 tbsp flour
• 2 tbsp olive oil
• 1 tbsp fennel seeds
• ⅛ liter red wine
• 3 tbsp balsamic vinegar
• 1 can of tomatoes, peeled, 850 ml
• 250 g cherry tomatoes, halved
• 1 small cauliflower, cut into small florets
• 750 g potatoes, peeled and cut into small pieces
• 175 ml milk
• 3 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Preheat the oven to 175°C fan/convection oven. Wash the chicken fillets, pat dry, and season with salt and pepper. Coat in flour and lightly shake off any excess flour. Brown the fillets in hot oil for 2-3 minutes per side, remove, and set aside. Brown the pancetta in the hot frying fat. Add the rosemary, fennel, onions, and garlic, stirring, and fry for about 3 minutes. Deglaze with wine and vinegar and simmer over high heat until reduced by about half. Add the tomatoes and juice and roughly chop. Simmer uncovered over medium heat for about 20 minutes. Add the tomatoes 5 minutes before the end of the cooking time and continue simmering. Season the tomato sauce with salt, pepper, and sugar. Transfer to a baking dish and place the fillets in the sauce. Place in the oven for about 25-30 minutes. Cover the potatoes and cauliflower and cook in salted water for about 20 minutes. Drain. Add the milk and butter and mash coarsely. Season with nutmeg and salt. Serve everything together.