Chicken in Bacon and Mushroom Sauce
with Garlic Mash and Roasted Carrots
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.
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer on one side of the tray.
Pop the chicken breasts onto the other side of the tray and drizzle with honey (see pantry for amount), season with salt and pepper. TIP: Use two baking trays if necessary. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging
Bring a large saucepan of water to the boil with 0.5 tsp salt for the potatoes.
When the oven is hot, roast the carrots and chicken breasts on the top shelf until the carrots are tender and the chicken is cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the garlic parcel to the baking tray to roast until soft, 10-12 mins, then remove and set aside.
While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer).
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 pop back into the pan. Cover with a lid to keep warm.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the bacon lardons and cook until starting to brown, 2-3 mins. Add the mushrooms, season with salt and pepper, then stir-fry until the mushrooms are golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Pour in the water for the sauce (see pantry for amount) and bring to the boil, then stir in the red wine jus paste.
Reduce the heat to medium-high and allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Add a splash of water if it's a little thick, then remove from the heat.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the garlic to the cooked potatoes with a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.
When everything's ready, reheat the sauce if necessary, adding a splash of water if needed.
Divide your chicken between your plates, then serve with the garlic mash and roasted carrots alongside.
Spoon over the mushroom sauce to finish.