Fantastical Fig, Balsamic and Red Wine Chicken
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Fantastical Fig, Balsamic and Red Wine Chicken

Fantastical Fig, Balsamic and Red Wine Chicken

with Hasselback Potatoes and Scrummy Yummy Green Beans

Enjoy the wondrous flavours of this Chicken in a Fantastical Fig, Balsamic and Red Wine Sauce with Hasselback Potatoes and Scrummy Yummy Green Beans.

Calorie Smart
Family Friendly

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 Time45 minutes
Cooking time35 minutes


serving amount

350 grams

Salad Potatoes

1 unit(s)

Garlic Clove

1 sachet(s)

Mixed Herbs

15 grams


2 unit(s)

British Chicken Breasts

150 grams

Green Beans

1 unit(s)

Echalion Shallot

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

40 grams

Fig Jam

28 grams

Red Wine Stock Paste

(Contains Sulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2377 kJ
Energy (kcal)568 kcal
Fat16.5 g
of which saturates6.9 g
Carbohydrate64.6 g
of which sugars26.2 g
Protein44.8 g
Salt2.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Medium Saucepan
Aluminum Foil


Make the Hasselback Potatoes

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

Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.

Put 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.

When the oven is hot, roast on the middle shelf until golden and tender, 35-40 mins.

Marinade the Chicken

Meanwhile, peel and grate the garlic (or use a garlic press).

Pop the garlic into a medium bowl along with the mixed herbs, honey and olive oil for the marinade (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the chicken to the bowl and mix together so it's nicely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Roast

Lay the chicken breasts onto another large lined baking tray and roast on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, boil a half-full kettle for the beans.

Trim the green beans.

Halve, peel and chop the shallot into small pieces.

Make the Sauce

While the chicken roasts, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the shallot and cook until softened, 3-4 mins, then add the balsamic vinegar and cook until almost evaporated.

Stir in the fig jam, red wine stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 4-5 mins. 

Once thickened, vigorously stir in the butter (see pantry for amount) until melted, then remove from the heat. 

Cook the Green Beans

When the potatoes have about 10 mins left, pour the boiled water from your kettle into a medium saucepan with 1/2 tsp salt and put on high heat.

Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan.

Season with salt and pepper, toss in olive oil and cover to keep warm. 

Finish and Serve

When cooked, remove the chicken from your oven, cover with foil and allow to rest for a couple of mins. While it rests, reheat the sauce if needed. 

Thinly slice the chicken and transfer to your plates. Pour over the fig, balsamic and red wine sauce. 

Serve the hasselback potatoes and green beans on the side.