Ultimate Festive Roast Chicken Breast and Gravy
with Roast Potatoes, Parsnips and Honeyed Bacon Sprouts
Looking for a taste of everyday luxury? This Ultimate Festive Roast Chicken Breast and Gravy is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
1
Parsnip
2
Garlic Clove
1
Dried Rosemary
2
Skin-On British Chicken Breasts
200
Brussels Sprouts
60
British Smoked Bacon Lardons
10
Chicken Stock Paste
Not included in your delivery
2
Plain Flour
15
Butter
200
Water for the Gravy
1
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
Peel the potatoes. Chop the potatoes and parsnips (no need to peel) into 3cm chunks.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Pour the boiled water into a large saucepan on high heat with 1/2 tsp of salt. Add the potatoes and parsnips 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 and parsnips are ready, drain in a colander and sprinkle on half the flour (see pantry for amount).
Shake to fluff up the veg, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic.
In a medium bowl, mix the garlic and dried rosemary with a drizzle of olive oil. Season with salt and pepper. Add the chicken breasts and mix 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. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer to a baking tray, skin-side up, and roast on the middle shelf until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once cooked, cover with foil and leave to rest.
Meanwhile, trim the Brussels sprouts and halve through the root.
Wipe out the (now empty) chicken pan and return to a medium-high heat with a drizzle of oil.
Once hot, add the bacon lardons and sprouts. Season with salt and pepper. Stir-fry until the bacon is golden and the sprouts are starting to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins, then remove from the heat.
In the meantime, pop a medium saucepan on medium-high heat. Gently melt the butter, then stir in the flour (see pantry for both amounts).
Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.
Gradually stir in the waterfor the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form.
Lower the heat and simmer, stirring occasionally, until the gravy has thickened, 10-12 mins.
Just before you're ready to serve, stir the honey (see pantry for amount) through the sprouts and bacon. Cook until sticky, 1-2 mins.
Slice the chicken into 2cm thick slices, then serve your ultimate festive roast chicken breast with the honey glazed bacon sprouts, roast potatoes and parsnips alongside
Finish by pouring over the gravy.
Enjoy!
