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Chicken, Mash and Leek & Chive Sauce

Chicken, Mash and Leek & Chive Sauce

with Green Beans
Recipe Development Team
Recipe Development TeamUpdated on May 01, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
519 kcal
Protein
: 
45.5g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

80 grams

Green Beans

3 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

1 bunch(es)

Chives

1 unit(s)

Leek

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)2172 kJ
Energy (kcal)519 kcal
Fat19.3 g
of which saturates8.3 g
Carbohydrate54.3 g
of which sugars8.7 g
Dietary Fibre9.7 g
Protein45.5 g
Salt1.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Large Saucepan
•Baking Tray
•Aluminum Foil
•Potato Masher
•Colander
•Lid

Instructions

PDF
Get Started
1

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. 

Chop the potatoes into 2cm chunks (peel first if you prefer).

Trim the green beans. Peel and grate the garlic (or use a garlic press)

Roasting Time
2

Meanwhile, lay the chicken onto a baking 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.

Put your green beans onto a piece of foil with a drizzle of oil, add half the grated garlic and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel. Add the parcel to the chicken tray. 

When the oven is hot, 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. The chicken is cooked when no longer pink in the middle.

Make your Mash
3

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 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.

Cover with a lid to keep warm and set aside.

Finish the Prep
4

Meanwhile, roughly chop the chives (use scissors if easier).

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Make your Leek and Chive Sauce
5

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Add the remaining garlic and fry for 1 min more.

Next, add the creme fraiche, chicken stock paste, chives and water for the sauce (see pantry for amount), then simmer for 2-3 mins. Season with pepper.

Spring has Sprung
6

When everything's ready, transfer the chicken to your plates. 

Serve the mash and roasted green beans alongside.

Drizzle over the creamy leek and chive sauce to finish.

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