Crispy Herb Chicken
with Cheese & Onion Mash and Garlicky Beans
This recipe is a celebration of contrasts. The creamy mash is flavoured with sweet caramelised onion and sharp, salty cheese. Its pillowy softness is the perfect counterpart to juicy chicken in a crispy coating of herbed breadcrumbs. Comfort food of the highest order! But with a side of garlicky green beans to keep things light.
The quantities provided above are averages only.
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.
Ingredients
2
Red Potato
1
Red Onion
1
Green Beans
60
Mature Cheddar Cheese
(Contains Milk)
1
Garlic Clove
2
Flat Leaf Parsley
30
Panko Breadcrumbs
(Contains Cereals containing gluten)
4
British Chicken Breasts
2
Provencal Herbs
1
Creme Fraiche
(Contains Milk)
1
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
150
Water
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees and put a large saucepan of water with a good pinch of salt on to boil for the potatoes. Chop the potato into 2cm chunks (no need to peel!). Halve, peel and thinly slice the red onion into half moons. Trim the very tops from the green beans. Grate the cheddar cheese. Peel and grate the garlic (or use a garlic press). Pop the potato into your saucepan of boiling water. Cook for 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through.
Roughly chop the flat leaf parsley. Put half of it in a small bowl and mix in the panko breadcrumbs, a drizzle of oil and a good pinch of salt. Pop the chicken breasts on a baking tray, season them with salt and black pepper and coat both sides with the Provençal herbs. Spread a spoonful of crème fraîche on top of each breast and sprinkle over the crumb mixture.
Pop the chicken on the top shelf of your oven. Bake until it is cooked through and the crumb coating is golden, about 25 mins. Tip: The chicken is done when it is no longer pink in the middle. Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onion. Cook until soft, 7-10 mins. Remove from the pan when ready, and keep to one side. Don't wash the pan - we'll use it later to cook the green beans.
When the potato is cooked, drain in a colander and leave to steam dry for 1 minute. Return to the pan and mash with a potato masher. Mix in any leftover crème fraîche, a knob of butter (if you have some), the onion and the cheese. Taste and add more salt and black pepper if necessary. Keep warm in the pan with a lid on.
Heat a splash of oil in your (now empty) frying pan on high heat. Stir-fry the beans for 2 mins. Add the garlic, a good pinch of salt and the water (amount specified in the ingredient list). Pop a lid on (or cover with foil) and steam for 3-5 mins. Drain any leftover water then stir through the balsamic vinegar and olive oil (amount specified in the ingredient list).
Reheat the potato if necessary and spoon a generous amount of mash onto your plate. Top it with the chicken and place some beans alongside. Drizzle the balsamic dressing from the beans around the plate, sprinkle over the remaining parsely and enjoy!
