Amy Riolo: Hi! I am Amy Riolo. Today I am working in the kitchen at Sur La Table in Arlington, Virginia. And I am making Dijon Glazed Chicken with Zucchini and Herb, Olive Oil Mashed Potatoes.
I have got a pot of water, which I have already brought to a boil. I am just going to season it with some kosher salt and then I am going to add our potatoes. These are about three quarters of a pound of baby Yukon gold potatoes and I am cutting them into even sized chunks. And the reason why we like to cut them into even sized chunks is because then they will cook more evenly and they will cook at the same time. And I am just going to let these boil on medium-high to high for about 10 minutes until they are fork-tender.
We have just finished cooking and draining our potatoes and I am just going to mash them a little bit with the potato masher to get them started. And once we get them kind of mashed together, we can start adding our delicious flavorings.
Now the first thing I am going to add is about 2 tablespoons of our Extra-virgin olive oil, the zest of one lemon. Now I am going to add our kosher salt about a tablespoon and another thing that we are going to add is a secret ingredient, is about a quarter to half a cup of freshly squeezed lemon juice. And then I am going to add two different herbs. Here we have chopped cilantro and chopped dill. And these I am using because they have a lot of health benefits. Cilantro has been known to lower blood sugar. What cilantro is, it's the fresh herbed version of the dry spice coriander. And the next thing that I am going to add is baby dill. Dill is really good because not only does it taste great but it has a lot of mineral salts in it, so you can eat it without having to add a lot of sodium. So we just added a quarter cup of the baby dill and a quarter cup of cilantro, but you can do it to taste.
So now that we have finished mashing our potatoes, we can complete our chicken with zucchini and plate everything up together.