Chicken Breast and Aligot Inspired Cheesy Mash
with Thyme Roasted Carrots and Apple & Sage Gravy
From the L'Aubrac region of France, aligot is a decadent blend of mashed potatoes and cheese to create a fondue-like side. We're adding in mozzarella to help achieve that gooey, cheese-pull texture, then pairing with chicken breast and the usual trimmings for this French inspired dish.
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
3 unit(s)
Carrot
450 grams
Potatoes
1 sachet(s)
Dried Thyme
2 unit(s)
British Chicken Breasts
1 unit(s)
Apple
10 grams
Chicken Stock Paste
37.5 grams
Apple and Sage Jelly
3 unit(s)
Garlic Clove
1 ball(s)
Mozzarella
(Contains: Milk)
80 grams
Mature Cheddar Cheese
(Contains: Milk)
Not included in your delivery
15 grams
Butter
1 tbsp
Plain Flour for the Gravy
250 milliliter(s)
Water for the Gravy
¼ tsp
Salt for the Mash
125 milliliter(s)
Milk for the Mash
(Contains: Milk)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil.
Trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper.
When the oven is hot, 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.
Pop the carrots onto a large baking tray. Drizzle with oil and sprinkle over the dried thyme. Season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf until tender, 25-30 mins. Turn halfway through.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
Put a saucepan on medium heat and add the butter (see pantry for amount).
Melt the butter gently, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux!
Cook, stirring, until the roux is a medium brown colour, 3-4 mins. Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and apple slices and bring to the boil, stirring out any lumps that form.
Lower the heat to medium and simmer, stirring occasionally, until the apple slices have softened and the gravy has thickened to your liking, 10-12 mins. Remove from the heat and stir in the apple and sage jelly. Season with salt and pepper.
While the gravy simmers, peel and grate the garlic (or use a garlic press).
Drain and coarsely grate the mozzarella. Grate the Cheddar cheese.
Once cooked, drain the potatoes in a colander and return to the pan to a low heat.
Stir in the garlic, a generous knob of butter, salt and milk (see pantry for both amounts). Mash until completely smooth, 1-2 mins.
Gradually add the mozzarella and Cheddar to the mash, stirring continuously until melted.
Using a spoon, vigorously beat the mixture until the cheese is fully incorporated, creating a thick, smooth, stretchy mash, 2-3 mins- this is your aligot style mash!
Taste and season with salt and pepper if you feel it needs it. TIP: If the cheese hasn't fully melted, return the pan to a low heat and keep beating together until smooth and combined.
If needed, cover with a lid to keep warm.
When everything's ready, share the chicken and roasted veg between plates.
Serve your aligot style potatoes alongside.
Drizzle the apple and sage gravy over the chicken to finish.
