Chicken in Creamy Peppercorn Sauce
with Mash and Roasted Chantenay Carrots
This delicious Chicken in Creamy Peppercorn Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
225
Chantenay Carrots
450
Potatoes
2
British Chicken Breasts
1
Echalion Shallot
1
Garlic Clove
1
Cracked Black Pepper
15
Cider Vinegar
(Contains Sulphites)
10
Chicken Stock Paste
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Trim and halve the carrots lengthways (no need to peel), then pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through. Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, lay a chicken breast on your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat for the other breasts. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, lay the butterflied chicken into the pan and cook for 3-4 mins on each side. Transfer the chicken to one side of the carrot baking tray and roast on the top shelf of your oven until the chicken is cooked, 5-6 mins. Once cooked, transfer to a plate and cover with foil to keep warm as it rests. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the shallot on another chopping board. Peel and grate the garlic (or use a garlic press). Wipe out your (now empty) frying pan and return to medium heat with a drizzle of oil.
When the pan is hot, add the shallot and cook until soft, 3-4 mins. Add the garlic and stir-fry until fragrant, 30 secs. Add the cracked peppercorns and stir in the cider vinegar. Allow the vinegar to evaporate completely. Stir in the water for the sauce (see ingredients for amount) and chicken stock paste. Allow it to reduce until thickened, 2-3 mins. Stir in the creme fraiche, then take off the heat.
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 to taste with salt and pepper. Meanwhile, reheat the sauce and add a splash of water to loosen (if needed). Serve the chicken drizzled with the peppercorn sauce and with the mash and carrots alongside. Enjoy!
