Chicken in Creamy Peppercorn Sauce
with Mash and Roasted Carrots
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
3 unit(s)
Carrot
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 unit(s)
Garlic Clove
1 sachet(s)
Cracked Black Pepper
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons, then pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, but push slightly to one side.
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 your pan of water is boiling, add the potatoes 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's 2cm left (be careful not to slice all the way through).
Open it up like a book. Repeat for the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment 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 to the other side of the carrot tray and roast on the top shelf until golden and cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer to a plate and cover with foil to keep warm as it rests.
Meanwhile, peel and grate the garlic (or use a garlic press) on a clean chopping board.
Wipe out your (now empty) frying pan and return to medium heat with a drizzle of oil.
Add the garlic to the pan and stir-fry until fragrant, 30 secs, then stir in the cracked black pepper and cider vinegar. Allow the vinegar to evaporate, 30 secs.
Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce by about half, 2-3 mins.
Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from 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.
When everything's ready, slice the chicken widthways into 2cm thick slices and transfer to your plates. Spoon over the peppercorn sauce (reheat first and add a splash of water if needed).
Serve with the mash and carrots alongside.
Enjoy!
