Apple and Sage Glazed Chicken
with Mash and Buttered Leeks
This delicious Apple and Sage Glazed Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass
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.
Ingredients
450 grams
Potatoes
2 unit(s)
Leek
½ bunch(es)
Chives
10 grams
Chicken Stock Paste
2 unit(s)
Skin-On British Chicken Breasts
50 grams
Apple and Sage Jelly
Not included in your delivery
100 milliliter(s)
Boiled Water for the Stock
30 grams
Butter
50 milliliter(s)
Water for the Glaze
Nutritional information
Utensils
Instructions
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). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Finely chop the chives (use scissors if easier).
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) - this is your chicken stock.
Heat a large frying pan on medium heat.
Once hot, add the butter (see pantry for amount) and leek. 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.
Wipe out the (now empty) frying 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.
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.
Once the chicken is cooked, remove from your oven and leave to rest for a couple of mins.
Meanwhile, wipe out the (now empty) frying pan and add the apple and sage jelly. Pop on medium-high heat.
Stir in the remaining chicken stock paste and the water for the glaze (see pantry for amount). Bring to the boil and simmer until glossy, 4-5 mins, then remove from the heat.
When everything's ready, share the chive mash between your plates and spoon the buttered leeks alongside (discard any excess liquid).
Top with the chicken and spoon over the apple and sage jelly glaze to finish.
Enjoy!
