Double Honey Mustard Chicken & Thyme Homemade Bread Sauce
with Apple-Savoy Cabbage and Roast Potato Chunks
- Mustard
- Wheat
- Cereals containing gluten
For those days you want a roast, just without the faff. Treat yourself to this cheat's version by baking chicken breasts and potatoes in the oven, then frying off a side of cabbage. All you need to do is make a bread sauce on the hob - with breadcrumbs to save on grating bread! - and you've got a taste of Sunday ready for any day of the week.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Apple
1 unit(s)
Onion
4 unit(s)
British Chicken Breasts
10 grams
Wholegrain Mustard
(Contains: Mustard)
15 grams
Honey
150 grams
Shredded Savoy Cabbage
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
10 grams
Chicken Stock Paste
1 sachet(s)
Dried Thyme
Not included in your delivery
20 grams
Butter
250 milliliter(s)
Milk
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter from your fridge (see pantry for amount) and bring to room temperature.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, 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, roast on the middle shelf until golden, 35-40 mins. Turn halfway through.
Meanwhile, peel the garlic and lightly crush it with the palm of your hand or the back of a spoon.
Quarter, core and thinly slice the apple (no need to peel). Peel, halve and thinly slice the onion.
Pour the milk (see pantry for amount) into a medium saucepan. Stir in the crushed garlic and half the onion and set aside to infuse for later.
Next, lay the chicken onto a baking tray, spoon over half the mustard, drizzle with oil and season.
Roast the chicken on the top shelf of your oven 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.
In a small bowl, combine the honey, half the butter (see pantry for amount) and remaining mustard. Set aside for later. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
While the chicken cooks, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add in the apple slices and remaining onion. Stir-fry until softened, 5-6 mins.
Once softened, add the cabbage and stir-fry for 2 mins more. Season with salt and pepper.
Add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Once cooked, remove from the heat, cover and set aside to keep warm.
Pop the milk saucepan on a medium-high heat and bring to a simmer, stirring regularly, 4-5 mins.
Strain the milk and pour it back into the saucepan (discarding the onion and garlic).
Bring back to a simmer and whisk in the breadcrumbs, chicken stock paste and dried thyme. Simmer until thickened, continuously whisking, 4-5 mins.
Once thickened, stir in the remaining butter (see pantry for amount) and remove from the heat - this is your bread sauce!
When everything's ready, share the chicken, potatoes and veg between serving plates.
Reheat the bread sauce if needed, stirring in a splash more milk or water if it looks too thick.
Serve the bread sauce alongside the chicken.
Spoon the honey mustard butter over the chicken and allow it to melt to finish.
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