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Chicken and Plum Sauce

Chicken and Plum Sauce

with Mash and Garlicky Cabbage

Family Friendly
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We love a good Chicken Breast with Plum Sauce, Mash and Garlicky Cabbage and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Chicken Breast (skin-on)

2 unit(s)


1 sachet

Chicken Stock Powder

1 pack(s)


1 sachet


1 pack(s)

Savoy Cabbage

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1954 kJ
Energy (kcal)467 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate55 g
of which sugars15.0 g
Protein46 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Aluminum Foil
Fryingpan with lid
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and bring a large saucepan of water to the boil with 0.5 tsp of salt. Halve the plums, remove the stone and chop each half into 4 pieces. Peel and finely chop the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (no need to peel). Trim the spring onion and thinly slice. Season the chicken breasts with salt and pepper. IMPORTANT: Wash your hands after handling raw meat.


Add the potatoes to the boiling water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, lay the chicken breasts in the pan skin side down, fry until golden, 4-5 mins. Turn them over and cook for 1-2 mins on the flesh side. Transfer them to a baking tray, skin side up. Pop into your oven and roast until golden brown and cooked through, 15-20 mins. IMPORTANT: Wash your hands after handling raw meat.


Add a little more oil to the frying pan (no need to wash) and pop back on medium high heat. Once hot, add the savoy cabbage and season with salt and pepper. Stir fry until slightly softened, 3-4 mins. Add the garlic and fry for a minute more. Add a splash of water, stir and reduce the heat to medium. Cover the pan with a lid and cook until the cabbage is tender, 2-3 more mins. Pop into a bowl and cover with tin foil to keep warm.


Pop your pan back on medium high heat and add a knob of butter (if you have it). Let it gently melt. If you don’t have any butter use a drizzle of oil instead. Add the plums to the pan and fry, stirring frequently, until they begin to colour, 2-3 mins. Add the honey to the pan, stir and cook for 1 minute, then stir in the water (see ingredients for amount) and the chicken stock powder. Bring to the boil, reduce the heat and simmer until the sauce is sticky and the plums softened, 2-3 mins.


Once the chicken is cooked, remove from the oven, and allow to rest for a couple of mins on a board. IMPORTANT: The chicken is cooked when no longer pink in the middle. 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 and stir in the spring onion. Cover with a lid to keep warm.


Taste the plum sauce and add salt and pepper if you feel it needs it, add a splash of water if it's a bit thick. Thinly slice the chicken. Serve the garlicky cabbage and potatoes on plates with the plum sauce alongside, topped with the chicken. Enjoy!