Creamy Chicken Sautée
with Bacon, Crème Fraîche and Shredded Greens
The classic combination of chicken and bacon works brilliantly in this deliciously simple recipe created by our Head Chef, Andre. Packed with flavour and load of veg for the kids, you can leave it to bubble away in the oven, making it the perfect thing to cook when you’ve got a full house.
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 war 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.
Ingredients
350
Salad Potatoes
150
Sliced Spring Greens
½
Chicken Stock Powder
½
Chives
4
Streaky Bacon
50
Creme Fraiche
1
Onion
260
Diced Chicken Thigh
1
Carrot
1
Rosemary
Not included in your delivery
225
Water for the Casserole
Nutritional information
Utensils
Instructions
Remove the top and bottom from the carrot (no need to peel), then halve lengthways and slice into thin half moons. Chop the potatoes into 3cm chunks (or just chop in half if they are small). Strip the rosemary leaves from their stalks and finely chop (discard the stalks). Cut the bacon into 1cm wide strips (scissors are handy here!). IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a splash of oil in a large casserole dish or saucepan over medium-high heat. Add the bacon and chicken and brown on all sides, stirring occasionally. This will take about 5-6 mins. TIP: Brown the chicken in batches if necessary - you want it to brown, not stew! Once browned, return all the chicken to the pan and stir in the carrot, onion and rosemary. Stir and cook until the onion is soft, another 5-6 mins.
Stir in the stock pot and the water (see ingredients for amount), scraping up any sticky bits from the bottom of the pan with a wooden spoon, and bring to the boil. Add the potatoes and season with pepper. Cover with a lid or foil and reduce the heat to medium. Bubble away until the chicken is cooked through and the potatoes are tender, 20-25 mins. TIP: The potatoes are cooked when you can easily slip a knife through.
While the casserole bubbles away, finish off your last few jobs. Finely chop the chives (or snip with scissors if it's easier). Do any washing up.
When the chicken and potatoes are cooked, remove the casserole from the heat. If you have fussy eaters, stir in the crème fraîche and serve immediately. TWIST IT UP: For the adults, stir in the sliced spring greens and return the casserole to the stove. Simmer on low heat until the greens are soft and tender, 3-4 mins.
When the greens are cooked, taste the casserole and season with salt and pepper if required. Serve in deep bowls and finish with a sprinkling of chives. Enjoy!
