Chicken in Creamy Peppercorn Sauce
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Chicken in Creamy Peppercorn Sauce

Chicken in Creamy Peppercorn Sauce

with Mash and Roasted Carrots

A steakhouse favourite, it's not only beef steaks that you can pair peppercorn sauce with. Designed by our chefs for a balanced lifestyle, this Chicken in Creamy Peppercorn Sauce is a crowd-pleaser.

Tags:
Family Friendly
•Calorie Smart
•High Protein
Allergens:
Sulphites
•Milk

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Carrot

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

1 unit(s)

Garlic Clove

1 sachet(s)

Cracked Black Pepper

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2370 kJ
Energy (kcal)567 kcal
Fat16.9 g
of which saturates8.7 g
Carbohydrate61.2 g
of which sugars12.8 g
Dietary Fiber9.5 g
Protein46.2 g
Salt1.47 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Large Saucepan
•Large Frying Pan
•Garlic Press
•Potato Masher
•Colander

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons, then pop onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, pushing slightly to one side.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

2

Meanwhile, 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. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

3

Meanwhile, peel and grate the garlic (or use a garlic press).

Once browned, lay the chicken on the other side of the carrot tray.

Return to the oven and roast on the top shelf until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

4

When the chicken has 5 mins remaining, wipe out your (now empty) frying pan and return to medium heat with a drizzle of oil. 

Once hot, add the garlic and cracked black pepper. Cook until fragrant, 1 min. Pour in the cider vinegar and cook until evaproated, 30 secs.

Stir in the chicken stock paste and water for the sauce (see pantry for amount). Simmer until reduced by half, 2-3 mins. 

Once reduced, stir through the creme fraiche. Bring to the boil, then remove from the heat.

5

Once the potatoes are cooked, drain in a colander 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 to taste with salt and pepper.

6

When everything's ready, slice the chicken widthways into 2cm thick slices and share between your plates.

Spoon over the peppercorn sauce (reheat first if needed and add a splash of water if it's a little thick).

Serve the mash and carrots alongside.

Enjoy!