Glazed Chicken
with Mash and Buttered Leeks
Classics are classic for a reason. What could be more traditional or more delicious than crispy-skinned roast chicken? But there's always room for improvement and André has added a HelloFresh twist with a fragrant rosemary glaze. Paired with fluffy mash and buttery leeks, it's not only classic but classy too!
Ingredients
450 grams
Potatoes
2 unit(s)
Leek
½ bunch(es)
Chives
10 grams
Chicken Stock Paste
2 unit(s)
Skin-On British Chicken Breasts
50 grams
Apple and Sage Jelly
Not included in your delivery
100 milliliter(s)
Boiled Water for the Stock
50 milliliter(s)
Water
30 grams
Butter
Nutritional information
Instructions
Preheat your oven to 200°C and boil your kettle. Chop the potato (no need to peel!) into 2cm chunks. Remove the root and dark green top from the leek and cut into 1cm thick rounds. Thinly slice the chives. Put a large saucepan of water with a pinch of salt on to boil for the potato. Put half the stock paste in a measuring jug and add the boiling water (see ingredients for amount).
Heat a frying pan on medium heat. Once hot, add the butter (see pantry for amount) and the leek. Season with a good pinch of salt and pepper. Cook until softened, 3 mins. Stir frequently to make sure it doesn’t burn. Add the jug of stock to the leek, stir to combine, then transfer the leek and stock mix to a high sided oven dish. Leave to the side. Wipe the pan clean with kitchen paper.
Put your pan back on medium-high heat and add a drizzle of oil. Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. Transfer the chicken to a baking tray (skin-side up). Roast the chicken on the top shelf of your oven until the chicken is cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, add the potato to your pan of boiling water. Cook the potato for 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander, allow to steam dry for a few mins, then pop back in the pan. Add the chives, a good knob of butter and a splash of milk (if you have any!). Mash and season to taste with salt and black pepper. Keep warm with the lid on.
When the chicken is cooked, remove from your oven and leave to rest for a couple of minutes. Warm the apple and sage jelly in your frying pan on low heat until it melts, then add the water (see ingredients for amount) and remaining stock paste. Bring to the boil, bubble for 30 seconds, then remove from the heat.
Spoon a generous amount of mash onto each plate and serve the buttered leek alongside (leave any excess liquid behind). Top with the chicken and spoon over the apple and sage jelly glaze. Enjoy!
