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.
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.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
15 grams
Honey
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
Butter
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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.
Enjoy!
