Apple and Sage Glazed Chicken
with Mash, Buttered Onions and Mixed Green Veg
This Apple and Sage Glazed Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
10 grams
Chicken Stock Paste
2 unit(s)
Skin-On British Chicken Breasts
160 grams
Blanched Peas, Sugar Snaps and Green Beans
50 grams
Apple and Sage Jelly
Not included in your delivery
100 milliliter(s)
Boiled Water for the Stock
30 grams
Butter
50 milliliter(s)
Water for the Glaze
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the onion.
Put half the chicken stock paste in a measuring jug and pour in the boiled water for the stock (see pantry for amount) from your kettle - this is your chicken stock.
Heat a large frying pan on medium heat.
Once hot, add the butter (see pantry for amount) and onion. Season with salt and pepper. Cook, stirring, until softened, 3 mins.
Pour in your chicken stock and stir to combine, then transfer everything to an ovenproof dish and set aside.
Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to the ovenproof dish, skin-side up, then bake on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken is cooked, remove from your oven and leave to rest for a couple of mins.
Meanwhile, add the potatoes to your pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, add the mixed green veg and stir-fry for 3-4 mins.
Season with salt and pepper, then remove from the heat. Transfer the veg to a medium bowl and cover to keep warm.
Add the apple and sage jelly to the pan and warm through on low heat.
Stir in the remaining chicken stock paste and the water for the glaze (see pantry for amount). Bring to the boil and allow to bubble for 30 secs, then remove from the heat.
When everything's ready, share the mash between your plates and serve the buttered onions and greens veg alongside (discard any excess liquid).
Top with the chicken and spoon over the apple and sage jelly glaze to finish.
Enjoy!
