Herby Roast Chicken
with Savoury Mushroom Gravy and Garlic Mash
Now you can have a family Sunday roast any night of the week! The secret is swapping a whole chicken with easy, quick-cooking chicken breasts. This juicy chicken and flavourful garlic mash, smothered in a rich mushroom gravy, will be on repeat once you try it.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
200 g
Mixed Mushrooms
1 unit(s)
Shallot
2 unit(s)
Russet Potato
7 g
Chives
7 g
Thyme
237 mL
Cream
(Contains: Milk)
1 unit(s)
Garlic, bulb
113 g
Sugar Snap Peas
1 unit(s)
Chicken Broth Concentrate
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- Peel garlic, leaving cloves whole.
- To a large pot, add potatoes, garlic, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes and garlic to the same pot, off heat.
- Meanwhile, peel then finely chop shallots
- Thinly slice mushrooms.
- Trim snap peas.
- Thinly slice chives.
- Strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop.
- Heat large non-stick pan over medium. While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet.
- Meanwhile, to another unlined baking sheet, add snap peas. Add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast chicken in the bottom of the oven for 10-12 min, until cooked through.**
- Meanwhile, roast snap peas in the top of the oven for 9-11 min, until tender. [tester pls check timing on peas. No timing in style guide.]
- Meanwhile, reheat the same pan (from step 3) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and shallots. Cook for 5-6 min, stirring occasionally, until softened.
- Sprinkle Gravy Spice Blend over veggies. Add, thyme, then stir to coat.
- Add wine. Bring to boil. Cook for 2-3 min, stirring often, until reduced by half.
- Add broth concentrate and 2/3 cup (1 1/3 cups) water. Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Add 1 tbsp (2 tbsp) butter, cream and half the chives into potatoes until creamy. Season with salt and pepper.
- Thinly slice chicken.
- Divide potatoes, snap peas and chicken over plates.
- Top with gravy and sprinkle with remaining chives.
