Bacon Wrapped Roast Chicken and Truffled Mushroom Sauce
with Roast Potatoes and Tenderstem® Broccoli
This Bacon Wrapped Roast Chicken and Truffled Mushroom Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
4
Streaky Bacon
1
Whole Chicken
700
Potatoes
150
Chestnut Mushrooms
½
Tarragon
22
Wild Mushroom Paste
150
Tenderstem Broccoli
150
Creme Fraiche
(Contains Milk)
1
Truffle Zest
Not included in your delivery
300
Water for the Sauce
1
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Cut your bacon rashers in half widthways. Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to a baking tray and drizzle with oil. Lay the bacon pieces widthways across the top of the chicken's breast. IMPORTANT: Wash your hands after handling raw meat and its packaging. Season with salt and pepper and roast in the middle of the oven for 60 /75 mins depending on size. Pour enough oil into another deep baking tray to cover the bottom and put on the top shelf of the oven at the same time.
Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft. Meanwhile, thinly slice the mushrooms. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Once the potatoes are ready, drain in a colander and sprinkle on the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot deep baking tray, turning in the oil. Season with salt then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
While everything roasts, heat a drizzle of oil in a medium frying pan on medium-high heat. When hot, add the mushrooms and cook until browned, 5-6 mins. Add the water for the sauce (see ingredients for amount) and the wild mushroom paste. Stir well to combine, bring to the boil, then reduce the heat to a simmer. Cook until thickened, 5-6 mins, then remove from the heat.
Once the chicken is cooked, remove from the oven and leave to rest wrapped loosely in foil for 10 mins. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat. Meanwhile, fill the (now empty) potato pan with water and return to high heat. When boiling, add 1/4 tsp salt and the broccoli. Cook until tender, 4-5 mins. Add the creme fraiche to the mushroom sauce, stir well to combine, then bring to the boil on a medium heat. TIP: Add a splash of water if it's a little thick.
To finish, warm through anything that may have cooled. Carve your roast chicken and serve on your plates with the roast potatoes and broccoli alongside. Stir the tarragon and half of the truffle zest into the sauce and pour over the chicken. Finish with a sprinkle of the remaining truffle zest. Enjoy!
