This delicious Chicken Forestiere in Mushroom Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Chicken Fillet (skin-on)
Chopped Cavolo Nero
Chicken Stock Paste
Water for the Sauce
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay in the chicken breasts, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, when your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and return to the pan, off the heat. Cover with a lid to keep warm.
While the potatoes boil, pop the (now empty) chicken pan back on medium-high heat with a drizzle of oil if the pan is dry. TIP: Discard any tough stalks from the cavolo nero.
Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins. Remove the lid, add the garlic and stir-fry for 1 min more.
Season to taste with salt and pepper, then transfer to a bowl and cover to keep warm.
Pop your (now empty) pan back on medium-high heat with a drizzle of oil.
Once hot, add the mushrooms and fry until starting to brown, 4-5 mins. Add the shallot and and cook until softened, 2-3 mins.
Stir in the water for the sauce (see ingredients for amount) and chicken stock paste, then bring to the boil. Simmer until reduced by half, 2-3 mins.
Stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and season if necessary.
Once the chicken is cooked, transfer to a board and leave to rest for a couple of mins.
Add a knob of butter and a splash of milk (if you have any) to the cooked potatoes and mash until smooth. Season with salt and pepper.
When ready, thinly slice the chicken widthways and transfer to your plates. Serve with the mash and cavolo nero alongside.
Spoon the mushroom sauce over to finish. Enjoy!