Glazed Chicken
with Mash and Buttered Leeks
Classics are classic for a reason. What could be more traditional or more delicious than crispy-skinned roast chicken? But there's always room for improvement and André has added a HelloFresh twist with a fragrant rosemary glaze. Paired with fluffy mash and buttery leeks, it's not only classic but classy too!
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
2
Leek
2
Skin-On British Chicken Breasts
½
Chicken Stock Powder
½
Chives
2
Spring Onion
50
Tracklements Rosemary Jelly
30
Unsalted Butter
450
Potatoes
Not included in your delivery
150
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C and boil your kettle. Chop the potato (no need to peel!) into 2cm chunks. Remove the root and dark green top from the leek and cut into 1cm thick rounds. Remove the root from the spring onion and thinly slice. Thinly slice the chives. Dissolve the stock in a jug of boiling water (see ingredients for amount) - we'll use it later. Put a large saucepan of water with a pinch of salt on to boil for the potato.
Heat a frying pan on medium heat. Once hot, add the butter and the leek. Season with a good pinch of salt and pepper. Cook until softened, 3 mins. Stir frequently to make sure it doesn’t burn. Add two-thirds of the stock to the leek, stir to combine, then transfer the leek and stock mix to a high sided baking tray. Leave to the side. Wipe the pan clean with kitchen paper.
Season the chicken with salt and pepper. Heat a splash of oil in the now empty frying pan over high heat. Lay in the chicken skin-side down and cook until browned, 5 mins. Turn and cook the flesh side for 2 mins. Transfer the chicken (skin-side up) to the baking tray with the leek. Roast on the top shelf of your oven for 15-17 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Keep the pan for later.
Meanwhile, add the potato to your pan of boiling water. Cook the potato for 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander, allow to steam dry for a few mins, then pop back in the pan. Add the spring onion, chives and a good knob of butter (if you have any!). Mash and season to taste with salt and black pepper. Keep warm with the lid on.
When the chicken is cooked, remove from your oven and leave to rest for a couple of minutes. Warm the apple and sage jelly in your frying pan on low heat until it melts, then add the remaining stock. Bring to the boil, bubble for 30 seconds, then remove from the heat.
Spoon a generous amount of mash onto each plate and serve the buttered leek alongside (leave any excess liquid behind). Top with the chicken and spoon over the apple and sage jelly glaze. Enjoy!
