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Crispy Skin Chicken Breast
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Crispy Skin Chicken Breast

Crispy Skin Chicken Breast

with Mushroom Vin Sauce, Roasted Carrots and Roasted Garlic Mash

We love good Chicken and this deliciously simple, chef-curated recipe with Mushroom Vin Sauce & Mash doesn't disappoint. Time to bust out the pots and pans!

Tags:
Family Friendly
Allergens:
Sulphites

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

2

Skin-On Chicken Breasts

1

Echalion Shallot

150

Closed Cup Mushrooms

14

Red Wine Stock Paste

(Contains Sulphites)

2

Garlic Clove

3

Carrot

450

Potatoes

Not included in your delivery

1

Sugar for the Carrots

125

Water for the Sauce

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Nutritional information

Energy (kcal)472 kcal
Energy (kJ)1975 kJ
Fat8 g
of which saturates2 g
Carbohydrate58 g
of which sugars18 g
Protein44 g
Salt1.11 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

COOK THE CHICKEN
1

Preheat your oven to 200°C and boil a large saucepan of water over high heat.Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, lay in the chicken breasts skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 minute on the other side. Tip: For the crispest skin don’t be tempted to move the chicken.

PREP THE CARROTS
2

While the chicken cooks, trim the carrots (no need to peel), quarter lengthways and then chop into batons the length of your index finger. Pop them onto a large baking tray and add a drizzle of oil. Sprinkle over the sugar (see ingredient list for amount) and season with salt and pepper. Toss to coat, then arrange in a single layer.

ROAST!
3

Transfer the chicken to another baking tray (skin-side up). Roast the chicken on the top shelf of your oven and the carrots on the middle shelf, until the carrots are tender and the chicken cooked, 20-25 mins. Halfway through, add the garlic cloves (no need to peel) to the carrot tray to cook for 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

COOK THE POTATOES
4

Meanwhile, chop the potatoes into 2cm chunks (no need to peel) and pop them into your pan of boiling water with a 0.5 tsp of salt. Simmer until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander and pop them back in their pan. Cover with a lid to keep warm. Meanwhile, thinly slice the mushrooms. Halve, peel and thinly slice the shallot.

MAKE THE SAUCE
5

Put the frying pan you cooked your chicken in back on medium-high heat (no need to wash). Add a drizzle of oil, the mushrooms and a pinch of salt and pepper. Stir-fry until the mushrooms are golden, 4-5mins. Add the shallot and fry until soft, about 3 mins. Pour in the water for the sauce (see ingredients for amount) and add the red wine stock pot. Stir to dissolve the stock pot, then simmer until the sauce has thickened slightly and is glossy, 3-4 mins. Remove from the heat.

FINISH AND SERVE
6

When the chicken is cooked, transfer it to a chopping board to rest for a couple of mins. Pour any juices from the tray into the sauce. Carefully, squeeze the garlic out of its skin and add it to the potato along with a knob of butter and a splash of milk (if you have some). Add salt and pepper to taste and mash until smooth. Slice the chicken, serve with the mash and carrots. Spoon over the sauce. Enjoy!