Sage Chicken Breasts and Apple Chutney
with Onion Gravy
Sage and chicken are a classic pairing made even more delicious with a side of apple chutney and creamy mash. A drizzle of onion gravy finishes this dish perfectly!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
7 g
Sage
2 unit
Gala Apple
460 g
Russet Potato
113 g
Yellow Onion
2 unit
Chicken Broth Concentrate
170 g
Carrot
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Garlic, cloves
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
¼ cup
Milk*
(Contains Milk)
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, peel, then cut carrot into 1/2-inch coins. Add carrots and 1 tbsp oil (dbl for 4 ppl) to a parchment lined-baking sheet. Season with salt and pepper, then toss to combine. Roast carrots in the top of the oven, tossing halfway through, until carrots are tender 12-14 min.
Strip sage leaves from stems, then finely chop. Pat chicken breasts dry with paper towels. Season with salt, pepper and half the sage. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until pork is golden, 2-3 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until chicken is cooked through, 6-10 min.**
Peel, core then cut apple into 1/4-inch cubes. Peel, then cut onion into 1/4-inch cubes. Heat a small pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 pp), then apples and half the onion. Cook, stirring often, until apples have softened, 4-5 min. Sprinkle 1/2 tsp sugar (dbl for 4 ppl) over apples. Using a potato masher, lightly mash the apples. Season with salt and pepper to taste. Set aside.
Peel, them mince or grate the garlic.Reheat the same pan (from step 3) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic, remaining onions and remaining sage. Season with salt and pepper. Cook, stirring often, until onions soften, 2-3 min. Sprinkle flour over onions. Cook, stirring frequently, until coated, 1 min. Add broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan with onions. Cook, stirring often, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Thinly slice chicken. Divide chicken, mash, carrots and apple chutney between plates.Spoon gravy over chicken and mash
