England's Winner Winner Chicken Dinner Burger

Name: England's Winner Winner Chicken Dinner Burger with Red Onion Gravy and Honey Roasted Root Veg
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 2 unit(s) Carrot; 1 unit(s) Parsnip; 1 unit(s) Baking Potato; 1 unit(s) Red Onion; 15 grams Red Wine Jus Paste; 2 unit(s) British Chicken Breasts; 1 sachet(s) Dried Rosemary; 20 grams Grated Hard Italian Style Cheese; 2 unit(s) Burger Buns; 150 milliliter(s) Water for the Jus; 1.5 tbsp Plain Flour; 1 tbsp Honey; 2 tbsp Mayonnaise

with Red Onion Gravy and Honey Roasted Root Veg

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"Come on England!" Show your support this Six Nations with burgers inspired by each team's homeland! An homage to the traditional English roast, this Winner Winner Chicken Dinner Burger is best served pitch-side with red onion gravy and sticky honey roasted root veg.

Tags:

Family Friendly

•High Protein

•New

Allergens:

Schwefeldioxide und Sulfite

•Celery

•Milk

•Egg

•Gluten

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.

Total45 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Carrot

1 unit(s)

Parsnip

1 unit(s)

Baking Potato

1 unit(s)

Red Onion

15 grams

Red Wine Jus Paste

(Contains: Schwefeldioxide und Sulfite, Celery)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Dried Rosemary

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

2 unit(s)

Burger Buns

(Contains: Gluten May contain traces of: Latte, Uova, Soja)

Not included in your delivery

150 milliliter(s)

Water for the Jus

1.5 tbsp

Plain Flour

1 tbsp

Honey

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3106 kJ

Energy (kcal)742 kcal

Fat19.5 g

of which saturates4.2 g

Carbohydrate89.5 g

of which sugars24.6 g

Dietary Fibre10.7 g

Protein54.7 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Baking Paper

•Rolling Pin

•Medium Bowl

•Pan

•Lid

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrots and parsnip, then halve lengthways (no need to peel). Chop both into roughly 1cm wide, 5cm long batons.

Chop the potato into 2cm chunks (no need to peel).

Pop the potato 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 the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Pop the carrots and parsnip onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the red onion and stir-fry until softened, 4-5 mins.

Pour in the water for the jus (see pantry for amount) and bring to the boil. Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once thickened, remove from the heat and set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

In a medium bowl, combine the dried rosemary, flour (see pantry for amount) and a pinch of salt. Add the chicken breasts and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Sprinkle the Italian style cheese over the chicken, pop a lid on the pan and remove from the heat. Set aside to allow the cheese to melt.

Meanwhile, halve the burger buns. Pop into the oven to warm through, 2-3 mins.