Herby Roast Chicken and Red Wine Jus
with Roast Potatoes, Truffle Creamed Leeks and Honey Bacon Carrots
What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this Herby Roast Chicken and Red Wine Jus and you'll have a feast worth gathering the family for.
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
1 unit(s)
Whole British Chicken
2 sachet(s)
Dried Thyme
700 grams
Potatoes
1 unit(s)
Leek
60 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Garlic Clove
3 unit(s)
Carrot
60 grams
British Smoked Bacon Lardons
30 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 sachet(s)
Truffle Zest
Not included in your delivery
1 tbsp
Plain Flour for the Potatoes
15 grams
Butter
½ tsp
Sugar
50 milliliter(s)
Water for the Carrots
300 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to a baking tray and drizzle with oil.
Sprinkle over the dried thyme, season with salt and pepper, then roast on the middle shelf of your oven for 75 / 95 mins depending on size (see product label for cook time). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat.
Meanwhile, pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 4cm chunks.
When boiling, add the potatoes to the water and cook for 7-8 mins or until the edges are soft.
Once ready, drain in a colander and sprinkle over the flour for the potatoes (see pantry for amount). Shake to fluff them up, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Meanwhile, trim and discard the root and the dark green leafy part from the leek. Slice into 1cm thick rounds. Gate the cheese.
Wash out the potato pan and return to medium heat with a drizzle of oil.
Once hot, add the leeks and season with salt and pepper. Add a splash of water and cook, stirring, until softened, 5-6 mins.
Next, stir in the creme fraiche and half the cheese. Season again, then transfer to a small ovenproof dish and sprinkle over the remaining cheese. Bake until golden and bubbling, 18-20 mins.
While the leeks bake, peel and grate the garlic (or use a garlic press). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Once cooked, set aside in a bowl.
Return the pan to medium heat and melt in the butter (see pantry for amount). Add the garlic, carrots, sugar and water for the carrots (see pantry for both amounts) and bring to the boil.
Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins. Remove the lid and cook until the liquid has evaporated and the carrots are glazed, 3-4 mins. Stir occasionally.
Stir the cooked bacon through the carrots and season with salt and pepper. Remove from the heat and cover to keep warm.
Once the chicken is cooked, rest it wrapped in foil for 10-15 mins.
While it rests, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. 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, 10-12 mins. Set aside.
When everything's ready, sprinkle the truffle zest over the leeks.
Carve the chicken and share between your plates.
Serve the roast potatoes, truffle creamed leeks and bacon Vichy style carrots alongside.
Pour over the red wine jus to finish.
Enjoy!
