Chicken and Homemade Peppercorn Sauce
with Garlic Mash, Asparagus and Broccoli
- Milk
This luxurious Chicken and Peppercorn Sauce brings a taste of the steakhouse to your table. Peppercorn sauce is a true steakhouse classic - a creamy and peppery sauce that pairs perfectly with tender steak as well as chicken.
Ingredients
2 unit(s)
British Chicken Breasts
3 unit(s)
Garlic Clove
450 grams
Potatoes
160 grams
Tenderstem® Broccoli
100 grams
Asparagus
1 unit(s)
Echalion Shallot
1 sachet(s)
Cracked Black Pepper
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf 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.
Peel the garlic cloves. Chop the potatoes into 2cm chunks (no need to peel). Pour the boiling water into a large saucepan with ½ tsp salt for the potatoes.
Add the potatoes and garlic to the water and cook until you can easily slip a knife through, 15-18 mins.
Meanwhile, halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.
Pop the Tenderstem® broccoli and asparagus onto a 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 middle shelf until tender and crispy, 10-12 mins.
Meanwhile, halve, peel and chop the shallot into small pieces.
Heat a drizzle of oil in a large frying pan on medium heat.
Add the shallot and stir until softened, 3-4 mins. Add the cracked black pepper.
Stir in the chicken stock paste and water (see pantry for amount) and allow it to reduce by about half, 2-3 mins.
Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.
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 the potatoes and garlic until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When everything's ready, cut the chicken widthways into 2cm thick slices.
Share the chicken, mashed potatoes, asparagus and broccoli between your plates.
Pour over your peppercorn sauce to finish.
