Garlic Brown Sugar Chicken

1. Turn oven on to 425°F with a rack in the centre position. Peel potato if desired and cut into 1 inch pieces. Place potato in a medium pot with enough salted water to cover 1 inch above. Cover with a lid and bring to a boil. Cook for 1518 minutes or until potatoes are tender. Finely chop chives. Chop garlic. Cut the onion in 1/2 inch pieces.

2. Meanwhile, drain chicken and pat dry with paper towel. Sprinkle spice blend over both sides of chicken. Season well with salt and pepper. Heat 1 tbsp. oil in a large skillet over medium-high. Once hot, add chicken and cook for 34 minutes per side, or until turning golden. Remove chicken from pan and set aside.

3. Trim 2 inches off the ends of asparagus and discard. Toss asparagus with 1 tbsp. oil and season to taste with salt and pepper. Transfer baking sheet to oven and cook 1215 minutes until tender and golden.

4. In same skillet from Step 2, turn heat to medium and add 1 tbsp. oil and onion. Cook 34 minutes, stirring regularly, until dark golden. Add garlic, brown sugar, soy sauce and 1/2 cup water. Whisk in demi glace seasoning. Return chicken to skillet and bring to a low boil. Cook 23 minutes until sauce has thickened and chicken reaches an internal temperature of 165°F. Add water 1 tbsp. at a time until desired sauce consistency is reached. Taste and adjust seasoning with salt and pepper.

5. When potatoes from Step 1 are done, drain in a sieve, then add back to pot with 1 tbsp. butter, cream and chives. Mash potatoes to desired consistency. Season to taste with salt and pepper.

6. Divide mashed potatoes between serving plates and top with chicken and sauce. Serve asparagus on side. Enjoy!