Autumnal Roasted Chicken and Apple & Sage Gravy
with Garlic Mash and Green Beans
Cosy up this autumn with this wholesome Autumnal Roasted Chicken and Apple & Sage Gravy. Fry off onions, then make a quick roux with flour and butter to make the base of your gravy, flavouring it with apple and sage jelly to transform it into a seasonal delight. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
150 grams
Green Beans
2 unit(s)
Skin-On British Chicken Breasts
2 unit(s)
Garlic Clove
15 grams
Chicken Stock Paste
25 grams
Apple and Sage Jelly
Not included in your delivery
15 grams
Butter
1 tbsp
Plain Flour
200 milliliter(s)
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the onion. Trim the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, peel half the garlic cloves. Grate the remaining garlic (or use a garlic press).
Pop the green beans onto a piece of foil with a drizzle of oil, add the grated garlic and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.
Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
Meanwhile, add the potatoes and whole garlic cloves to your pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
Transfer the chicken to a baking tray, skin-side up, then bake on the top shelf of your oven until cooked, 10-12 mins. IMPORTANT: The chicken is 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.
Once the potatoes and garlic are 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.
Next, return the (now empty) chicken pan to medium-high heat with a drizzle of oil (no need to clean).
Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.
Add the butter (see pantry for amount) and allow to melt, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.
Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form.
Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 10-12 mins.
When everything's ready, stir the apple and sage jelly through the gravy. Add a splash of water if it's a little thick. Reheat the mash if needed.
Share the chicken, mash and garlicky green beans between your plates.
Spoon over the onion, apple and sage gravy.
Enjoy!
