Marry Me Chicken
with Sun-Dried Tomato Cream Sauce, Peas and Mashed Potato
Make February 14th a feast to remember for friends, family and loved ones with an indulgent dinner - made with love! An homage to the famous "marry me chicken" that started it all, this recipe is sure to win over that special someone.
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
450 grams
Potatoes
2 unit(s)
Skin-On British Chicken Breasts
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
75 grams
Creme Fraiche
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
120 grams
Peas
Not included in your delivery
1 tbsp
Plain Flour
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
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. 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.
While the potatoes boil, add the chicken breasts to a bowl, sprinkle over the flour (see pantry for amount), season with salt and pepper and toss to coat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Meanwhile, peel and grate the garlic (or use a garlic press).
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken roasts, roughly chop the parsley (stalks and all).
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 with salt and pepper. Cover with a lid to keep warm.
When the chicken has 10 mins roasting time remaining, give the pan a quick wipe and return to a medium heat with a drizzle of oil.
Once hot, stir in the garlic and fry until fragrant, 1 min.
Add the creme fraiche, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) to the garlic. Stir together and simmer until thickened, 3-4 mins.
When the chicken has 2 mins remaining, add the peas to the same baking tray, drizzle with oil and season with salt and pepper, then return to the oven to heat through, 1-2 mins.
When the sauce has thickened, stir in half the fresh parsley and the hard Italian style cheese until melted. Season with salt and pepper. Add a splash of water if it's a little too thick.
Once cooked, cut the chicken widthways into 2cm thick slices.
Share the sliced chicken between your plates.
Serve the mash and peas alongside.
Spoon the marry me sauce over the chicken and mash, then sprinkle over the remaining parsley to finish.
Enjoy!
