Chicken and Creamy Mustard-Chive Sauce
with Braised Red Cabbage and Roast Potatoes
Chicken breast is perfect for pairing with a creamy sauce such as the one in this recipe that's flavoured with mustard and chives. Served with seasonal red cabbage and roast potatoes, this is a little taste of the festive season.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Apple
120 grams
Pre-Cut Red Cabbage
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 bunch(es)
Chives
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
10 grams
Vegetable Stock Paste
Not included in your delivery
1.5 tsp
Sugar
200 milliliter(s)
Water
½ tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Roast the chicken on the top shelf of your oven until cooked through, 25-30 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, quarter, core and thinly slice the apple (no need to peel).
Heat a drizzle of oil in a saucepan on medium heat. Add the cabbage and apple and cook, stirring frequently, until it starts to soften, 3-4 mins.
Once softened, add the cider vinegar, sugar and water (see pantry for amount) and season with salt and pepper.
Reduce the heat and simmer until the cabbage is soft and the liquid has evaporated, 20-25 mins.
Meanwhile, finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
While everything's cooking, heat a small saucepan on medium-high heat.
Once hot, add the garlic and fry until fragrant, 1 min.
Add the creme fraiche, wholegrain mustard, vegetable stock paste, sugar and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins.
Once thickened, stir in half the chives and remove from the heat.
When everything's ready, stir a knob of butter (if you have any) through the cabbage until melted.
Share the chicken, cabbage and roasted potatoes between your serving plates.
Spoon the mustard sauce over the chicken and sprinkle the remaining chives all over to finish (reheat the sauce first if needed).
