Rosemary 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 it with fluffy mash and buttery leeks it's not only classic but classy too!
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
Potato
2
Leek
3
Spring Onion
½
Chicken Stock Pot
45
Unsalted Butter
(Contains Milk)
2
British Chicken Breasts
3
Tracklements Rosemary Jelly
Not included in your delivery
150
Boiling Water
Nutritional information
Utensils
Instructions
Preheat your oven to 180 degrees and put a large saucepan of water with a pinch of salt on to boil for the potatoes.Chop the potato into 2cm chunks (no need to peel!). Remove the root and dark green tops from the leek and cut into rounds 1cm thick. Remove the root from the spring onion and thinly slice. Pop your kettle on to boil, then dissolve the chicken stock pot in the boiling water (amount specified in ingredient list). We will use it for the leek later.
Add the potato to your saucepan of boiling water. Cook the for 20 mins. TIP: The potato is cooked when you can easily slip a knife through. When cooked, drain in a colander, allow to steam dry for few minutes and return to the pan. Add the spring onion and half the butter. Mash and season to taste with salt and black pepper. Keep warm with the lid on (we'll reheat it later).
Pop a frying pan on medium heat and add the remaining butter and the leek. Season with a good pinch of salt and black pepper. Cook until softened, 3 mins. Stir frequently to make sure it doesn’t burn. Add two-thirds of the stock then transfer the to a baking dish and leave to the side. Wipe the pan clean with kitchen paper.
Season each chicken breast with salt and black pepper. Heat the same frying pan over high heat with a splash of oil. Cook the chicken skin-side down until the skin is beginning to crisp and brown, about 5 mins. Turn and cook the flesh side for 2 mins. Transfer the chicken (skin side up) to the baking dish with the leek. Roast in your oven for 15-17 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
When the chicken is cooked, remove from your oven and leave to rest. Warm the rosemary jelly in the frying pan on low heat to melt it then add the remaining stock. Bring to the boil then remove from the heat.
Reheat the mashed potato over medium heat, stirring continuously until piping hot. Spoon a generous amount onto each plate and serve the leek alongside (leave any excess liquid behind). Top the leek with the chicken and spoon over the rosemary glaze.
