Roasted Chicken and Bacon in Red Wine & Sour Cherry Sauce
with Roast Salad Potatoes and Buttery Cabbage
- Sulphites
- Celery
Tart, tangy and slightly sweet, this sour cherry sauce is a fancy bit of flair for your midweek dinner. Pairing with chicken, roasted bacon and potatoes and a side of buttery cabbage, this dish has a hint of seasonal style.
Ingredients
350 grams
Salad Potatoes
3 unit(s)
Carrot
2 unit(s)
British Chicken Breasts
2 unit(s)
Garlic Clove
150 grams
Shredded Savoy Cabbage
90 grams
British Smoked Bacon Lardons
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
30 grams
Sour Cherry Compote
Not included in your delivery
20 grams
Butter
150 milliliter(s)
Water for the Jus
1 tsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the salad potatoes (no need to peel).
Pop the potatoes 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, 30-40 mins. Turn halfway through.
Meanwhile, trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Pop the carrots onto one half of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. Once browned, lay the chicken onto the baking tray alongside the carrots.
Roast on the top shelf of your oven until the chicken and carrots are cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in the (now empty) frying pan on medium heat.
Once hot, add the garlic and cabbage. Stir-fry for 2 mins. Season, add a splash of water, mix well and cover with a lid (or some foil). Cook until just tender, 3-4 mins. Once cooked, stir in the butter (see pantry for amount) and remove from the heat.
When the potatoes have 10 mins remaining, add the lardons to the tray. Cook for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
Once the sauce has thickened, stir in the sour cherry compote.
When everything's ready, drizzle the honey (see pantry for amount) over the carrots.
Cut the chicken widthways into 1cm slices.
Share the roast chicken, potatoes, bacon, cabbage and carrots between plates.
Spoon the jus over the chicken to finish.
