Rosemary Chicken Breast and Pear-Onion Chutney
with Potato Mash and Peas- Sulphites
- Milk
- Mustard
- Soy
- Egg
- Fish
- Wheat
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- May contain traces of allergens
- Triticale
Tonight, tuck into a hearty dinner of herbaceous rosemary chicken, topped with a delectable sweet and tangy pear-and-onion chutney. Full of cozy and comforting flavours, this dish is like a hug on a plate. Ingredients: Russet potato • Chicken breast • Sweet potato • Pear • Red onion • Sugar snap peas • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Brown sugar (cane sugar, molasses) • Rosemary • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Pear
1 unit(s)
Red Onion
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tbsp
Brown Sugar
(Contains: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk, May contain traces of allergens)
1 unit(s)
Sweet Potato
1 unit(s)
Rosemary, sprig
113 g
Sugar Snap Peas
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
2 unit(s)
Russet Potato
Not included in your delivery
1.5 tbsp
Oil*
2.5 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Strip rosemary leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt, pepper and half the rosemary.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and chicken. Pan-fry chicken for 2-3 per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until cooked through.**
- Peel, then cut all potatoes into 1-inch pieces.
- To a large pot, add potatoes, 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 to the same pot, off heat
- Meanwhile, trim peas.
- Peel, then halve onion. Cut half the onion into 1/2-inch pieces.
- Cut the remaining onion into 1/4-inch slices.
- Peel, core, then cut pear into 1/4-inch pieces.
- Heat the same pan (used in step 1) over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Add sliced onions.Cook 1-2 min, stirring often, until tender-crisp.
- Add peas. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Transfer to a plate and cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions. Cook for 1 min, stirring often, until softened.
- Add pears, brown sugar, remaining rosemary and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring occasionally, until pears and onions are tender and glazes.
- Add vinegar. Cook for 2-3 min, until thickened.
- Season with salt, then remove the pan from heat.
- Mash 2 tbsp (4 tbsp) butter into 2 tbsp (4 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- Divide mash, sugar snap peas and chicken between plates. Top chicken with pear and onion chutney.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 12-14 min.**
