Marry Me Chicken and Chorizo
with Sun-Dried Tomato Cream Sauce and Mashed Potato
- Milk
- Egg
An homage to the famous "marry me chicken" that started it all, this recipe is sure to be a new favourite. The creamy sun-dried tomato based sauce is the thing that makes the "marry me" dish.
Ingredients
450 grams
Potatoes
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
British Chicken Breasts
75 grams
Creme Fraiche
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
1 tbsp
Plain Flour
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer). Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes boil, add the chicken breasts to a bowl, sprinkle over the flour (see pantry for amount), season with salt and pepper and toss to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
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. Cover with a lid to keep warm.
Next, give the (now empty) pan a quick wipe and return to medium-high heat with a drizzle of oil.
Once hot, add the pepper chunks and chorizo and fry until softened, 5-6 mins. Continue to stir while it cooks.
Add in the garlic and fry until fragrant, 30 secs.
Stir in creme fraiche, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) to the garlic. Stir together and simmer until thickened, 3-4 mins.
When the chicken has 2 mins remaining, add the peas to the tray. Drizzle with oil and return to the oven to heat through, 1-2 mins.
When the sauce has thickened, stir in half the parsley and the hard Italian style cheese until melted. Season with salt and pepper. Add a splash of water if it's a little too thick.
Once cooked, cut the chicken widthways into 2cm thick slices.
Share the sliced chicken between your plates.
Serve the mash and peas alongside.
Spoon the marry me sauce over the chicken and mash, then sprinkle over the remaining parsley to finish.
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