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Midweek Roasted Chicken and Chive Sauce
Midweek Roasted Chicken and Chive Sauce

Midweek Roasted Chicken and Chive Sauce

with Tenderstem®, Buttered Peas and Potatoes

This Midweek Roasted Chicken and Chive Sauce can be on your table in less than 25 minutes. An easy and creamy chive sauce brings extra flavour and is a deliciously simple way to elevate your dinner and try something new.

Tags:
Family Friendly
Low Carb
Allergens:
Milk

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.

Total25 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Lemon & Herb Seasoning

450 grams

Potatoes

120 grams

Peas

1 bunch(es)

Chives

2 unit(s)

Garlic Clove**

80 grams

Tenderstem® Broccoli

5 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

15 grams

Butter

Nutritional information

Energy (kJ)2552 kJ
Energy (kcal)610 kcal
Fat22.8 g
of which saturates12.5 g
Carbohydrate56.3 g
of which sugars8.1 g
Dietary Fibre9.8 g
Protein49.9 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Pan
Kettle
Lid
Large Saucepan
Garlic Press

Instructions

Roast the Chicken
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Heat a drizzle of oil in a frying pan on high heat. Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. Season with salt and pepper.

c) Transfer the chicken to a baking tray and sprinkle over the lemon & herb seasoning, then roast on the top shelf of your oven until cooked, 10-12 mins. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Potato Time
2

a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 1/2 tsp salt.

b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.

c) Cook until tender, 12-15 mins. Add the peas and cook for 1 min more. 

d) Drain well in a colander and return to the pan, off the heat. Cover with the lid to keep warm.

Chop and Grate
3

a) While the potatoes cook, finely chop the chives (use scissors if easier).

b) Peel and grate the garlic (or use a garlic press). 

c) Halve any thick broccoli stems lengthways.

d) Add the broccoli to the chicken baking tray. Drizzle with oil and season with salt and pepper. Return to the oven for the remaining time, 10-12 mins.

Make your Chive Sauce
4

a) Return the (now empty) frying pan to medium heat. Add a drizzle of oil if the pan is dry.

b) Once hot, add the garlic to the pan. Stir-fry for 1 min.

c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until slightly reduced, 2 mins.

d) Mix in the creme fraiche and three quarters of the chives. Season to taste with pepper, then remove from the heat.

Finish Up
5

a) When the chicken is almost cooked, gently reheat the sauce. Add a splash of water if it's a little thick.

b) Season the cooked peas and potatoes with salt and pepper. Add the butter (see pantry for amount) and stir to combine.

Serve
6

a) Cut the chicken widthways into 2cm thick slices, then transfer to your plates.

b) Serve the broccoli, peas and potatoes alongside, then spoon the chive sauce over the chicken.

c) Finish with a sprinkling of the remaining chives.

Enjoy!

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