Apple and Sage Glazed Chicken

Heat a large frying pan on medium heat (no oil).

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

Stir in the water for the veg (see pantry for amount), half the chicken stock paste and bring to a boil, 1 min. Next, transfer the leek mixture to a small ovenproof dish and set aside for later. 

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

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 and cook until browned, 5 mins each side.

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 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, pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender and crispy, 10-12 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add 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 the pan 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.