Buffalo Style Chicken and Cheesy Bacon Wedges
with Charred Corn, Avocado Slaw and Blue Cheese Dip
Pairing chicken breast with streaky bacon rashers, this indulgent Buffalo Style Chicken and Cheesy Bacon Wedges brings a restaurant quality experience straight into your home.
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
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Chives
30 grams
Crumbled Blue Cheese
(Contains Milk)
150 grams
Soured Cream
(Contains Milk)
160 grams
Sweetcorn
1 unit(s)
Avocado
120 grams
Coleslaw Mix
2 unit(s)
British Chicken Breasts
30 grams
Honey
4 rasher(s)
British Streaky Bacon
50 grams
Hot Sauce
Not included in your delivery
1 tbsp
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins.
Meanwhile, grate the Cheddar cheese. Roughly chop the chives (use scissors if easier).
In a small bowl, add the blue cheese, half the soured cream, half the Cheddar cheese and half the chives. Stir in the water (see pantry for amount). Season with salt and pepper.
Mix well to combine - blue cheese dip done! Set aside.
Next, drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1 cm chunks.
Once the sweetcorn is charred, transfer to a medium bowl. Add the slaw mix, avocado and the remaining soured cream. Season with salt and pepper. Toss to coat, then set aside.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Meanwhile, in another small bowl, combine the hot sauce and honey. Set your buffalo sauce aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once browned, lay the chicken onto a baking tray. Lay the bacon rashers in a single layer alongside.
Roast on the middle shelf of your oven until cooked through and golden brown, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
At the same time, sprinkle the remaining Cheddar over the wedges, then return to the oven for the remaining time.
Once the chicken is cooked, pour over the buffalo glaze. Turn to coat.
Chop the bacon into small pieces.
Transfer the chicken to your plates, spooning over any remaining glaze from the pan.
Serve the cheesy wedges and slaw alongside. Scatter the bacon over the wedges and sprinkle over the remaining chives.
Serve the blue cheese dip on the side for dipping.
Enjoy!
