Chicken in Creamy Peppercorn Sauce
with Mash, Roasted Carrots and Tenderstem®
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Carrot
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
80 grams
Tenderstem® Broccoli
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
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ 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.
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 hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Meanwhile, halve any thick broccoli stems lengthways. 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.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender and crispy, 10-12 mins.
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 evaporated, 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.
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.
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, broccoli and carrots alongside.
