Herby Butter Roast Chicken
with Savoury Mushroom Gravy
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
20 g
Mélange d'épices pour sauce
(Contient: Soya, Blé Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Sulfites)
200 g
Mélange de champignons
1 pièce(s)
Échalote
2 pièce(s)
Pomme de terre Russet
7 g
Ciboulette
7 g
Thym
237 ml
Crème
(Contient: Lait)
1 pièce(s)
Ail, bulbe
113 g
Pois sucrés
1 pièce(s)
Concentré de bouillon de poulet
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Sésame, Sulfites, Blé, Gluten, Soya, Oeuf, Poisson, Crustacés)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
