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Apple and Sage Glazed Chicken
Apple and Sage Glazed Chicken

Apple and Sage Glazed Chicken

with Mash and Buttered Onions

Recipe Development Team
Recipe Development TeamPublished on November 29, 2022

This delicious Apple and Sage Glazed Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
High Protein

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Onion

½

Chives

150

Green Beans

10

Chicken Stock Paste

2

Skin-On British Chicken Breasts

50

Apple and Sage Jelly

Not included in your delivery

100

Boiled Water for the Stock

30

Butter

50

Water for the Glaze

Nutritional information

Energy (kJ)2660 kJ
Energy (kcal)636 kcal
Fat24.3 g
of which saturates11 g
Carbohydrate63.5 g
of which sugars23.5 g
Protein45.8 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Measuring Jug
Kitchen Shears
Kettle
Large Saucepan
Pan
Oven dish
Potato Masher
Lid

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the onion.

Finely chop the chives (use scissors if easier). Trim the green beans.

Put a large saucepan of water with 1/4 tsp salt on to boil for the potatoes. Put half the chicken stock paste in a measuring jug and pour in the boiled water for the stock (see pantry for amount) from your kettle - this is your chicken stock.

Saute the Onions
2

Heat a large frying pan on medium heat.

Once hot, add the butter (see pantry for amount) and onion. Season with salt and pepper. Cook, stirring, until softened, 3 mins.

Pour in your chicken stock and stir to combine, then transfer everything to an ovenproof dish and set aside.

Cook the Chicken
3

Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper.

Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. 

Transfer the chicken to the ovenproof dish, skin-side up, then bake on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the chicken is cooked, remove from your oven and leave to rest for a couple of mins.

Make the Mash
4

Meanwhile, add the potatoes to your pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.

Once cooked, drain in a colander and return to the pan, off the heat. Add the chives, a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

Bring on the Beans
5

Meanwhile, heat a drizzle of oil in the now empty frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Season with salt and pepper. Remove the pan from the heat. Transfer the beans to a medium bowl and cover with a lid or foil to keep warm.

Add the apple and sage jelly to the now empty frying pan and warm through on low heat.

Stir in the remaining chicken stock paste and the water for the glaze (see pantry for amount). Bring to the boil and allow to bubble for 30 secs, then remove from the heat.

Serve
6

When everything's ready, share the chive mash between your plates and serve the buttered onions and green beans alongside (discard any excess liquid).

Top with the chicken and spoon over the apple and sage jelly glaze to finish. 

Enjoy!

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