Herby Chicken and Bacon Lardons
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Herby Chicken and Bacon Lardons

Herby Chicken and Bacon Lardons

with Red Onion Mash and Garlicky Beans

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Allergens:
Sulphites

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Red Onion

150

Green Beans

1

Garlic Clove

1

Flat Leaf Parsley

10

Panko Breadcrumbs

1

Provencal Herbs

2

British Chicken Breasts

1

Mayonnaise

90

British Smoked Bacon Lardons

6

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

1

Olive Oil for the Crumb

1

Olive Oil for the Dressing

75

Water for the Sauce

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Nutritional information

Energy (kcal)605 kcal
Energy (kJ)2533 kJ
Fat22.4 g
of which saturates5.4 g
Carbohydrate51.4 g
of which sugars11 g
Protein53.9 g
Salt1.48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Medium Saucepan
Knife
Baking Tray
Small Bowl
Grill Pan
Potato Masher
Colander
Lid
Bowl
Slotted Spoon

Instructions

Do the Prep!
1

Preheat your oven to 200°C and put a large saucepan of water on to boil with 1/2 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel!). Halve, peel and thinly slice the red onion. Trim the green beans. Peel and grate the garlic (or use a garlic press). Pop the potato into the boiling water and simmer for 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through.

Prep the Chicken
2

Meanwhile, roughly chop the parsley (stalks and all). Put half the parsley in a small bowl and mix in the panko breadcrumbs, Provençal herbs, olive oil (see ingredients for amount) and season with salt. Pop the chicken breasts on a baking tray and season with salt and black pepper. Using the back of a spoon, spread the mayo over the top half of each breast and then sprinkle over the crumb mixture.

Cook the Chicken
3

Roast the chicken on the top shelf of your oven until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onion. Cook until soft, 7-10 mins, stirring occasionally, then remove from the pan and keep to one side. Don't wash the pan - we'll use it later to cook the green beans.

Make the Mash
4

Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir in the cooked onion. Cover with a lid to keep warm.

Cook the Beans
5

Heat a splash of oil in your (now empty) frying pan on high heat. Add the bacon lardons and stir fry until golden and crispy, 3-5 mins. Remove to a bowl with a slotted spoon and pop your frying pan back on medium high heat. Add the green beans and stir-fry for 2 mins. Add the garlic and season with salt. Add the water (see ingredients for amount). Pop a lid on the pan (or cover with foil) and steam until just tender, 3-5 mins. Drain any leftover water, then stir through the balsamic vinegar and olive oil (see ingredients for amount). Add the bacon back into the pan and mix to combine with the beans.

Finish and Serve
6

Reheat the onion mash if necessary and spoon a generous amount onto your plate. Top it with the chicken and place some garlicky bacon green beans alongside. Drizzle the balsamic dressing from the beans around the plate and finish with a sprinkling of the remaining parsley. Enjoy!

7

Step 5 MOD: If you've got bacon lardons, before you start the beans, heat a splash of oil in your (now empty) frying pan on high heat. Add the bacon lardons and stir fry until golden and crispy, 3-5 mins. Remove to a bowl with a slotted spoon and pop your frying pan back on medium high heat. Cook the beans as instructed above. Once you've removed from the heat and added the balsamic vinegar, add the crispy bacon to the beans.

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