Chicken and Colcannon Mash

Name: Chicken and Colcannon Mash with Roasted Carrots and Redcurrant Red Wine Jus
Total time: 40 min
Yield: 2
Cuisine: Irish
Ingredients: 450 grams Potatoes; 3 unit(s) Carrot; 2 unit(s) Garlic Clove**; 150 grams Shredded Savoy Cabbage; 2 unit(s) British Chicken Breasts; 15 grams Red Wine Jus Paste; 25 grams Redcurrant Jelly; 1 tbsp Honey; 150 milliliter(s) Water for the Jus; 10 grams Butter

with Roasted Carrots and Redcurrant Red Wine Jus

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Celebrated with festivities and feasting, St. Patrick's Day - or Lá Fhéile Pádraig in Irish - is a commemoration of Ireland's patron saint as well as a celebration of the heritage and culture of Ireland! In this dish, chicken is paired with the traditional Irish dish of colcannon, a popular side for St. Patrick's Day and the feast day of St. Brigid. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•New

•High Protein

Allergens:

Sulphites

•Celery

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 35 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

3 unit(s)

Carrot

2 unit(s)

Garlic Clove**

150 grams

Shredded Savoy Cabbage

2 unit(s)

British Chicken Breasts

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

25 grams

Redcurrant Jelly

Not included in your delivery

1 tbsp

Honey

150 milliliter(s)

Water for the Jus

10 grams

Butter

Nutritional information

Energy (kJ)2237 kJ

Energy (kcal)535 kcal

Fat7.8 g

of which saturates3.5 g

Carbohydrate75.3 g

of which sugars26.5 g

Dietary Fibre12.3 g

Protein41 g

Salt1.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Baking Tray

•Bowl

•Pan

•Lid

•Rolling Pin

•Aluminum Foil

•Baking Paper

•Potato Masher

•Colander

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Peel and grate the garlic (or use a garlic press).

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

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

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

When hot, add the cabbage and stir-fry for 2 mins.

Add the garlic and fry for 30 secs more. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once cooked, transfer to a bowl and cover to keep warm.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil. Season the chicken with salt and pepper.

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once cooked, drizzle over the honey (see pantry for amount) and turn to coat. Transfer the chicken to a board, cover with foil and allow to rest.

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. Stir through the garlicky cabbage. Cover to keep warm.

Wipe out the (now empty) frying pan and return to medium-high heat.

Pour in the water for the jus (see pantry for amount) and bring to the boil. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins.