Serrano Ham Wrapped Chicken
with Cheesy Truffled Roast Potatoes and Roasted Tenderstem®
.
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
Potatoes
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Serrano Ham
2
British Chicken Breasts
1
Echalion Shallot
150
Tenderstem Broccoli
10
Chicken Stock Paste
100.5
Creme Fraiche
(Contains Milk)
1
Truffle Zest
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Fill and boil your kettle. Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop into your oven. Peel the potatoes, chop them into 3cm chunks. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Once the potatoes are ready, drain in a colander, pop back into the pan and give your pan a shake to fluff them up. Next, sprinkle on the grated hard Italian style cheese and toss to coat. Take your hot baking tray out of the oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turning halfway through.
Meanwhile, lay the slices of Serrano ham lengthways on a board (1 slice per chicken breast). Place the chicken horizontally across the middle. Wrap the ham around the chicken to enclose it. Place them seam-side down on a large, lightly-oiled baking tray (we'll add the broccoli to the tray later on). Repeat with the remaining chicken and ham. Drizzle a little oil over the chicken, then roast on the middle shelf of your oven for 25-28 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the shallot. When the chicken is halfway through cooking, add the Tenderstem® to the chicken baking tray, drizzle with oil and spread out in a single layer. Season with salt and pepper and then pop back in your oven for the remaining 12-15 mins.
While everything cooks, heat a drizzle of oil in a small frying pan on medium heat. Add the shallot and fry until softened, 4-5 mins. Stir occasionally. Pour in the water (see ingredients for amount) and stir in the chicken stock paste. Bring to the boil and simmer until the liquid has reduced by half, 3-4 mins. Stir in the creme fraiche, bring to the boil, then remove from the heat. Taste and add salt and pepper if you feel it needs it.
Once the chicken has cooked, transfer to a board to rest for 2-3 mins. Reheat the sauce if necessary. Serve the chicken on plates with the cheesy potatoes and broccoli alongside. Sprinkle the truffle zest over the potatoes and drizzle over the sauce. Enjoy!
