Crispy Chicken Breasts and Spiced Chips
with Guinness® Sauce and Fresh Green Salad
- Cereals containing gluten
- Wheat
- Soya
- Barley
- Sulphites
- Egg
- Mustard
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the crispy chicken breasts and chips in the oven, then all you need to do is make your umami-rich Guinness® gravy on the hob. Dress the salad, then you're set for a fabulous dinner!
Ingredients
450 grams
Potatoes
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May contain traces of: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
2 unit(s)
Skin-On British Chicken Breasts
40 grams
Guinness® Paste
(Contains: Cereals containing gluten, Soya, Wheat, Barley)
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
15 grams
Butter
1 tbsp
Plain Flour
½ tsp
Sugar
200 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
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 half the savoury seasoning, season with salt and pepper, then 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, 25-30 mins. Turn halfway through.
Meanwhile, halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken into the pan, skin-side down. 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.
Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, sprinkle over the remaining savoury seasoning and roast on the top shelf until cooked, 12-15 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 bakes, pop a small saucepan on medium-high heat and add the butter (see pantry for amount). Melt the butter gently, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux!
Cook, stirring, until the roux is a medium brown colour, 2-3 mins.
Gradually stir in the sugar and water for the sauce (see pantry for both amounts), then stir in the Guinness® paste and bring to the boil, stirring out any lumps that form.
Lower the heat and simmer, stirring occasionally, until the sauce has thickened to your liking, 5-6 mins.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
When everything's ready, add the apple and baby leaves to the bowl of dressing and toss together.
Share the chicken breasts between your serving plates.
Serve the baby leaf salad and chips alongside with the aioli for dipping.
Spoon the Guinness® sauce over the chicken to finish.
