Chicken Breast and Steam-Fried Cabbage & Apple
with Signature Pan Sauce and Thyme Roasted Potatoes
- Mustard
Add fresh flavour to your plates with savoy cabbage. Savoy cabbage is a variety of Brassica oleracea with a slightly milder, sweeter flavour than regular white cabbage and tender leaves, perfect for stir-frying.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Thyme
2 unit(s)
British Chicken Breasts
1 unit(s)
Garlic Clove
1 unit(s)
Apple
150 grams
Shredded Savoy Cabbage
10 grams
Wholegrain Mustard
(Contains: Mustard)
40 grams
Signature Sauce
Not included in your delivery
2 tbsp
Water for the Greens
½ tbsp
Honey
10 grams
Butter
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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, sprinkle over the dried thyme, 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.
Meanwhile, 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.
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.
While everything roasts, peel and grate the garlic (or use a garlic press).
Quarter, core and thinly slice the apple (no need to peel).
Heat a drizzle of oil in a large frying pan on medium heat.
When hot, add the cabbage and apple and stir-fry for 2 mins. Season with salt and pepper.
Once slightly softened, add the mustard (add less if you'd prefer things milder) and garlic. Add in the water for the greens (see pantry for amount) and cover with a tight-fitting lid and cook until softened, 3-4 mins.
Once wilted, add the honey and butter (see pantry for both amounts). Stir and cook for 30 secs more, until melted. Season with salt and pepper.
When everything's almost ready, heat a small saucepan on medium heat (no oil).
Add the water for the sauce (see pantry for amount) and signature pan sauce. Bring to the boil, then simmer until thickened, stirring out any lumps, 3-4 mins.
Once thickened, remove from the heat and stir in a pinch of sugar (if you'd like). Add a splash of water if the sauce looks a little thick.
When everything's ready, share the chicken, potatoes and cabbage between serving plates.
Spoon the signature pan sauce over the chicken to finish.
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