Chicken in Creamy Peppercorn Sauce
with Mash and Roasted Chantenay Carrots
11 Blue SmartPoints® per serving
6 Purple SmartPoints® per serving
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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
250
Chantenay Carrots
450
Potatoes
2
Chicken Breasts
1
Echalion Shallot
1
Garlic Clove
1
Cracked Black Pepper
15
Cider Vinegar
(Contains Sulphites)
10
Chicken Stock Paste
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
7500
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat you oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes. Trim and halve the carrots lengthways (no need to peel). Place them onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then roast on the top shelf of your oven until golden and tender, 20-25 mins. Turn halfway through cooking. Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, lay your chicken breast on your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat for the other breast. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, lay the chicken in the pan, and cook until browned, 3-4 mins each side. Transfer the chicken to one side of the carrot baking tray and roast on the top shelf of your oven until the chicken is cooked, 5-6 mins. Once cooked, remove to a plate, cover to keep warm and allow to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the shallot on a clean chopping board. Peel and grate the garlic (or use a garlic press). Wipe out your (now empty) frying pan and pop it on medium heat.
Add a drizzle of oil to the frying pan, then add the shallot and cook until soft, 3-4 mins. Add the cracked peppercorns and stir in the cider vinegar. Allow the vinegar to bubble away completely. Stir in the water (see ingredients for amount) and stock paste and allow it to reduce until thickened, 2-3 mins. Stir in the crème fraîche, then take off the heat.
Once the potatoes are cooked, drain in a sieve and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Meanwhile, reheat the sauce (if needed) and add a splash of water if it has become too thick. Serve the chicken drizzled with the peppercorn sauce and the mash and carrots alongside. Enjoy!
