Chicken with Roasted Peppers and Mushrooms with BBQ Sauce

A delicious roasted chicken breast with a smoky barbecue sauce. If you like smoky flavours, then this is highly recommended. To assist the fairly complex timing I have given elapsed times and also times till the next step.

Ingredients

For 1	Continued...
½ red pepper (see note 1)	120 ml water
½ yellow pepper	2 tspn lemon juice
½ green pepper	1 tspn dijon mustard
100 gm button mushrooms	1 tspn horseradish sauce
1 chicken breast	¼ tspn salt
2 tbspn oil	1 tspn liquid smoke (see note 2)
125 gm onion (prepared weight)	1 tspn brown sugar
3 tbspn tomato ketchup	1 tbspn soy or worcestershire sauce
	250 - 300 gm potatoes - for mash

Preparation

Cut the peppers in half and deseed, then flatten as much as possible, smear with oil and place under a fairly hot grill for about 5 - 7 min until the skins are charred.
Put the roasted peppers in a bowl and cover with cling film for about 10 min - this will help to loosen the skins, then remove the skins and discard.
Slice the mushrooms and rub with a little oil, then place under the grill, on a baking sheet, for 5 - 8 min, turning once.
Place an oiled baking sheet in the oven and pre-heat the oven to 200°C.
Slash one side of the chicken a few times and rub with salt and freshly ground black pepper and, optionally, sprinkle with a little smoked paprika.
Peel the potatoes and cut into approx 1 inch pieces.
Finely chop the onions.

Cooking

0 min:Start to boil the potatoes in salted water for the accompanying mash. Then after 5 min...
5 min:Place the chicken breast onto the oiled/heated baking sheet to roast (25 min)...
Heat the oil in a heavy saucepan and fry the onions, stirring regularly, (5 min). Then after 5 min...
10 min: Stir the tomato ketchup, water, lemon juice, dijon mustard, horseradish sauce and salt into the onions and simmer, covered, stirring regularly (10 min). Then after 7 min...
17 min: Turn the chicken. Then after 3 min...
20 min: Stir the liquid smoke, sugar and soy/worcestershire sauce into the onions and simmer, covered, stirring regularly, for 5 min, adding more water if needed to maintain the desired sauce consistency. Then after 4 min...
24 min: Add the roasted peppers and mushrooms to the chicken. Then after 1 min...
25 min: Turn the heat to low to keep the sauce warm until everything else is ready. Then after 5 min...
30 min: Turn the oven off and make the mashed potato by mashing the potatoes with butter.

Serving

Plate the mashed potato, and add the roasted peppers, place the chicken on top of the peppers and top with the roasted mushrooms and finally top with the bbq sauce. You can also add your own selection of vegetables if you wish.

Notes

(1) Any combination of coloured peppers can be used.
(2) Liquid smoke can be obtained in a variety of flavours such as Hickory and Mesquite. Different 'makes' of liquid smoke may have different concentrations of smoke intensity and the quantity used here is for the one illustrated i.e Stubs. I purchased mine online from "Melbury & Appleton". If you have a problem purchasing liquid smoke you can substitute 1½ tspn of smoked paprika.

The main ingredients

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The finished meal

Liquid Smoke

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