Herby Butter Roast Chicken
with Savoury Mushroom Gravy- Soya
- Blé
- Lait
- Sulfites
- Peut contenir des traces d’allergènes
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Sulfites
- Blé
- Gluten
- Soya
- Oeuf
- Poisson
- Crustacés
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.
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.
