Chicken Breast in Balsamic and Redcurrant Sauce
with Rosemary Roast Potatoes and Braised Red Cabbage & Apple
- Sulphites
- Mustard
- Wheat
- Cereals containing gluten
- Soya
- Mustard
- May contain traces of allergens
Try something new with our Chicken Breast in Balsamic and Redcurrant Sauce. Perfectly cook your chicken before spooning over a tangy-sweet sauce, then serve up with rosemary roast potatoes and braised red cabbage for a hint of seasonal flair.
Ingredients
2 unit(s)
British Chicken Breasts
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
(May be present: Mustard)
1 unit(s)
Apple
120 grams
Pre-Cut Red Cabbage
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
37.5 grams
Redcurrant Jelly
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Cabbage
50 milliliter(s)
Water for the Glaze
15 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Slice the potatoes into 1cm thick rounds (no need to peel). Pop the potato rounds onto a large baking tray.
Drizzle with oil, sprinkle over the dried rosemary and 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. 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.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
Heat a drizzle of oil in a saucepan on medium heat.
Once hot, add the cabbage and apple slices. Cook, stirring frequently, until it starts to soften, 3-4 mins.
Once the cabbage and apple have softened, add the cider vinegar, Dijon mustard (add less if you'd prefer things milder), sugar and water for the cabbage (see pantry for both amounts). Season with salt and pepper.
Reduce the heat and simmer until the cabbage is soft and the liquid has evaporated, 10-12 mins.
Once the liquid has evaporated, remove from the heat and cover to keep warm.
Heat a large frying pan on medium heat (no oil).
Add the soy sauce, redcurrant jelly, balsamic glaze and water for the glaze (see pantry for amount) and bring to a simmer. Simmer until reduced and starting to thicken, 2-3 mins.
Once thickened, remove from the heat and vigorously stir in the butter (see pantry for amount) until melted and combined, 1 min more.
When everything's ready, cut the chicken widthways into 2cm thick slices.
Share the chicken, roast potatoes and apple and red cabbage between serving plates.
Spoon the glaze over the chicken to finish.
