Autumnal Roasted Chicken and Apple & Sage Gravy
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Autumnal Roasted Chicken and Apple & Sage Gravy

Autumnal Roasted Chicken and Apple & Sage Gravy

with Garlic Mash and Green Beans

Cosy up this autumn with this wholesome Autumnal Roasted Chicken and Apple & Sage Gravy. Fry off onions, then make a quick roux with flour and butter to make the base of your gravy, flavouring it with apple and sage jelly to transform it into a seasonal delight.

Tags:
Family Friendly
•High Protein
•Calorie Smart
•Calorie Smart

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Onion

150 grams

Green Beans

2 unit(s)

Skin-On British Chicken Breasts

2 unit(s)

Garlic Clove

15 grams

Chicken Stock Paste

25 grams

Apple and Sage Jelly

Not included in your delivery

15 grams

Butter

1 tbsp

Plain Flour

200 milliliter(s)

Water for the Gravy

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Nutritional information

Energy (kJ)2466 kJ
Energy (kcal)589 kcal
Fat18.2 g
of which saturates7.2 g
Carbohydrate65.1 g
of which sugars16.5 g
Protein46.2 g
Salt1.74 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Large Frying Pan
•Large Saucepan
•Garlic Press
•Potato Masher
•Colander
•Baking Tray
•Medium Saucepan

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the onion. Trim the green beans.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Finish the Prep
2

Meanwhile, peel half the garlic cloves. Grate the remaining garlic (or use a garlic press).

Pop the green beans onto a piece of foil with a drizzle of oil, add the grated garlic and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.

Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.

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

Bake the Chicken
3

Transfer the chicken to a baking tray, skin-side up, then bake on the top shelf of your oven until cooked, 12-15 mins. IMPORTANT: The chicken is 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.

Time to Mash
4

Once the potatoes and garlic 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.

Make your Gravy
5

Meanwhile, return the (now empty) chicken pan to medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Add the butter (see pantry for amount) and allow to melt, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins. 

Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 10-12 mins.

Serve Up
6

When everything's ready, stir the apple and sage jelly through the gravy. Add a splash of water if it's a little thick. Reheat the mash if needed.

Share the chicken, mash and garlicky green beans between your plates.

Spoon over the onion, apple and sage gravy.

Enjoy!