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Sage Chicken

Sage Chicken

Apple-Raisin Chutney and Garlic Mashed Potatoes
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
760 kcal
Protein
: 
47g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Peanuts
  • Sesame
  • Sulphites
  • Milk
  • Tree nuts
  • Gluten
  • Egg
  • Soy
  • Mustard
  • May contain traces of allergens
  • Fish
  • Wheat
  • Crustaceans
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

2 unit(s)

Russet Potato

1 unit(s)

Yellow Onion

113 g

Sugar Snap Peas

1 unit(s)

Gala Apple

7 g

Sage

28 g

Sultana Raisins

(May be present: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Sesame, Milk, Egg, Soy, Mustard, Fish, Wheat)

1 tbsp

Brown Sugar

(May be present: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Egg, Soy, Mustard, Fish, Wheat, Crustaceans)

4 g

Garlic Salt

(May be present: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Soy, Mustard, Wheat, Triticale)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

¼ cup

Milk*

Calories760 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate81 g
Sugar30 g
Dietary Fiber7 g
Protein47 g
Cholesterol160 mg
Sodium840 mg
Trans Fat0.5 g
Potassium2000 mg
Calcium150 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Colander
•Large Pot
•Measuring Spoons
•Baking Sheet
•Large Non-Stick Pan
•Measuring Cups

Cooking Steps

1
  • 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 potatoes and return them to the same pot, off heat.
  • Mash milk, half the garlic salt and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with pepper, then stir to combine.
2
  • Meanwhile, core, then cut apple into 1/4-inch pieces.
  • Peel, then cut onion into 1/4-inch pieces.
  • Trim snap peas.
  • Roughly chop sage.
3
  • Heat a large non-stick pan over medium-high heat.
  • Meanwhile, pat pork dry with paper towels. Season with remaining garlic salt, pepper and sage.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side.
  • Remove from heat, then transfer pork to an unlined baking sheet.
  • Roast in the top of the oven until cooked through, 8-10 min.**
  • When pork is done, transfer to a clean cutting board to rest, 2-3 min.
4
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring often, until tender-crisp, 3-4 min.
  • Remove from heat.
  • Transfer snap peas to a plate, then cover to keep warm.
5
  • Reheat the same pan over medium-high.
  • When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then apples, onions and raisins. Cook, stirring occasionally, until apples are tender, 4-5 min.
  • Add brown sugar, vinegar and 1/4 cup water (dbl for 4 ppl).
  • Bring up to a boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until liquid thickens and apples soften, 3-4 min. Season with salt and pepper, then stir to combine.

Check timing in dev

6
  • Divide mashed potatoes, pork chops and snap peas between plates. Top pork with chutney.

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