Crispy Chicken and Gravy Burger
with Redcurrant Jelly, Rosemary Wedges and Baby Leaf Salad
Give all the most delicious flavours from a traditional roast a festive twist with the Crispy Chicken and Gravy Burger with Redcurrant Jelly, Rosemary Wedges and Baby Leaf Salad.
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
Potatoes
1
Dried Rosemary
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
3
British Chicken Thighs
10
Chicken Stock Paste
25
Redcurrant Jelly
50
Baby Leaf Mix
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1
Egg
15
Butter
1
Plain Flour
200
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper.
Toss to coat, then 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, 25-35 mins. Turn halfway through.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl and season with salt and pepper.
Season the chicken, then dip each thigh into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray, then bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, discard the oil from the chicken pan and wipe it clean, then pop it back on medium-high heat.
Add the butter (see pantry for amount) to the pan and melt it gently, 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, 3-4 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.
Meanwhile, halve the burger buns.
When the wedges have 5 mins left, pop the burger buns into the oven to warm through, 2-3 mins.
Check on your gravy - if you'd prefer it thicker, simmer for a few mins more, or add a splash of water if it's thicker than you'd like.
Taste and season with salt and pepperif needed.
When ready, pop the buns on your plates and spread the redcurrant jelly over the bases.
Top with the fried chicken and drizzle over as much gravy as you'd like, then finish with the bun lids.
Share the rosemary wedges between your plates and pop the salad alongside drizzled with a little olive oil and the balsamic glaze.
Serve with any remaining gravy poured into a small bowl on the side for dipping.
Enjoy!
