Truffled Roast Chicken and Creamy Chive Sauce
with Cheesy Italian Style Potatoes, Peas and Sugar Snaps
Treat your mum, mums or just the most special people in your life this Mother's Day by cooking up a delicious roast! This Truffled Roast Chicken and Creamy Chive Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
1
Whole British Chicken
1
Echalion Shallot
1
Chives
1
Garlic Clove
500
Salad Potatoes
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
120
Peas
150
Sugar Snap Peas
1
Truffle Zest
Not included in your delivery
10
Butter
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to a baking tray. Drizzle with oil and season with salt and pepper. Once the oven is hot, roast on the middle shelf for 60 /75 mins depending on size. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when the juices from the thigh run clear and there is no pink meat.
Meanwhile, halve, peel and thinly slice the shallot. Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press). Halve the salad potatoes widthways. Put the potatoes onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down.
Halfway through the chicken's roasting time, roast the potatoes on the top shelf, 20 mins. After 20 mins, remove the potatoes from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil, sprinkle over the hard Italian style cheese, then return to the top shelf until crispy and golden, 10-15 mins.
While the smashed potatoes roast, heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the shallot and stir until softened, 3-4 mins. Stir in the chicken stock paste and water for the sauce (see ingredients for amount) and allow it to reduce until thickened, 2-3 mins. Mix in the creme fraiche, then take off the heat. Stir through half the chives and set aside.
Once the chicken is cooked, remove from the oven and transfer it to a board. Wrap loosely in foil and allow to rest, 5-10 mins. Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Once the oil is hot, add the peas and sugar snap peas and stir-fry for 2-3 mins. Stir in the garlic and cook for 1 min more, then stir in the butter (see ingredients for amount) until melted. Remove from the heat.
Once the chicken has rested, warm through the sauce. TIP: Add a splash of water if it's a little thick. Carve the chicken and serve on your plates with the truffle zest sprinkled over. Plate up the potatoes and veg alongside, then spoon over the creamy sauce. Finish with a sprinkling of the remaining chives. Enjoy!
