Honey Roasted Chicken
with Caramelised Shallot Gravy and Mashed Swede
Mashed potato is a lovely accompaniment to a traditional roast, but over the Christmas period it can get a little bit rich with all the other sides that are served for Christmas lunch. We have given mash a HelloFresh twist by using swede instead of potato. This tasty root veggie is a great replacement as it is lower in calories and higher in fibre. Give it a bash, it may find its way onto your Christmas table!
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
Spiced Honey Mustard
(Contains Mustard)
1
Honey
4
British Chicken Thighs
1
Swede
1
Echalion Shallot
1
Leek
1
Red Wine Vinegar
(Contains Sulphites)
16
Flour
(Contains Cereals containing gluten)
½
Chicken Stock Pot
1
Peas
30
Netherend Butter Salted
(Contains Milk)
Not included in your delivery
300
Water for the Gravy
30
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Put the spiced honey mustard in a bowl with the honey and a drizzle of oil. Mix together with a pinch of salt and a grind of black pepper and then add the chicken and mix around with your hands. Make sure the chicken is nicely coated.
Put a large pot of water on to boil with a good pinch of salt. Peel and chop the swede into 2cm chunks. Cut the shallot in half through the root. Peel and chop into ½cm chunks. Cut off the root and green leafy part from the leek. Cut in half lengthways then slice very thinly into half moon shapes. Add your swede to the boiling water and cook for 20 mins, or until soft. Tip: The swede is cooked when you can easily slip a knife through. When ready, drain your swede and pop back in the pot.
Put a large frying pan on medium-high heat. Once the pan is hot, add your chicken and cook for 2 mins on each side until caramelised and slightly blackened. Pop your chicken on a baking tray and put on the top shelf of your oven to for 12-15mins. Tip: The chicken is cooked when it is no longer pink in the middle. Don't wash your pan, you'll need it later! Once cooked, remove from your oven, cover with tinfoil and leave to rest for 5 mins.
Time to make the shallot gravy! Put your now empty frying pan back on medium heat with a drizzle of oil. Add your shallot and cook for 4 mins until soft, then add the red wine vinegar. Cook for 1-2 mins until your vinegar has evaporated and your shallot is slightly caramelised, then add the flour. Stir together and cook for 3 mins.
Add the chicken stock pot and water (amount specified in the ingredient list) to the pan and stir together with a whisk, or a wooden spoon. Bring to the boil while stirring to get rid of any lumps. The mixture should thicken as it comes to the boil. Once boiling, turn the heat to low and simmer gently for 5-7 mins, then remove from the heat and cover with a lid or some tinfoil.
Meanwhile, pop a saucepan on medium heat with a drizzle of oil and add your leek. Cook for 4-5 mins until soft, then add the peas along with a pinch of salt and a grind of black pepper. Add the water (amount specified in the ingredient list) pop a lid on and leave to cook for 5 mins. Time to mash your swede! Add the butter and a splash of milk (if you have some) to your swede, along with a pinch of salt and a grind of black pepper. Mash until smooth.
Serve your chicken with your mashed swede on the side and a spoonful of your leeky peas. Drizzle over your shallot gravy and enjoy!
