Chicken in Mustard Cream Sauce
with Roasted Roots and Herby Chips
- Milk
- Mustard
This hearty recipe certainly cuts the mustard! Herby chips, roasted carrots and chicken all go into the oven while you make an easy mustard creamy sauce on the hob.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
2 unit(s)
Carrot
2 unit(s)
Parsnip
2 unit(s)
British Chicken Breasts
2 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrot and parsnip batons onto one side of a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer.
Add the chicken breasts to the same tray. Drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. TIP: Use two baking trays if necessary.
Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, peel and grate the garlic (or use a garlic press).
When there's about 10 mins of roasting time left, heat a drizzle of oil in a large saucepan on medium heat.
Once the oil is hot, add the garlic and cook for 1 min. Stir in the chicken stock paste and water for the sauce (see pantry for amount), bring to the boil until reduced by half, 2-3 mins.
Once reduced, stir in the creme fraiche and mustard (add less mustard if you'd prefer).
Bring back to the boil, reduce the heat and simmer until everything's piping hot, 1-2 mins.
When the veg and chicken has 5 mins of cooking time remaining, carefully drizzle the honey (see pantry for amount) over the carrots and parsnips.
Toss to coat, then return to the oven to cook for the remaining time.
When everything's ready, share the chicken between your plates.
Serve the herby chips and honey roasted carrots and parsnips alongside.
Finish by spooning over the creamy mustard sauce.
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