Chicken and Colcannon Mash
with Roasted Carrots and Redcurrant Red Wine Jus
Celebrated with festivities and feasting, St. Patrick's Day - or Lá Fhéile Pádraig in Irish - is a commemoration of Ireland's patron saint as well as a celebration of the heritage and culture of Ireland! In this dish, chicken is paired with the traditional Irish dish of colcannon, a popular side for St. Patrick's Day and the feast day of St. Brigid. 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
3 unit(s)
Carrot
2 unit(s)
Garlic Clove
150 grams
Shredded Savoy Cabbage
2 unit(s)
British Chicken Breasts
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
25 grams
Redcurrant Jelly
Not included in your delivery
1 tbsp
Honey
150 milliliter(s)
Water for the Jus
10 grams
Butter
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).
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Peel and grate the garlic (or use a garlic press).
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, add the cabbage and stir-fry for 2 mins.
Add the garlic and fry for 30 secs more. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once cooked, transfer to a bowl and cover to keep warm.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil. Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once cooked, drizzle over the honey (see pantry for amount) and turn to coat. Transfer the chicken to a board, cover with foil and allow to rest.
Once the potatoes 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. Stir through the garlicky cabbage. Cover to keep warm.
Wipe out the (now empty) frying pan and return to medium-high heat.
Pour in the water for the jus (see pantry for amount) and bring to the boil. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins.
When the jus has thickened, stir through the redcurrant jelly and butter (see pantry for amount) until melted. Remove from the heat.
When everything's ready, reheat the mash if needed.
Share the chicken between your plates and serve the carrots and colcannon mash alongside.
Spoon over the redcurrant jus to finish.
Enjoy!
