Midweek Rosemary Roasted Chicken and Leek Sauce
with Buttered Peas and Potatoes
This Midweek Rosemary Roasted Chicken and Leek Sauce can be on your table in less than 25 minutes. An easy and creamy leek sauce brings extra flavour and is a deliciously simple way to elevate your dinner and try something new.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
1 sachet(s)
Dried Rosemary
450 grams
Potatoes
1 unit(s)
Leek
120 grams
Peas
2 unit(s)
Garlic Clove
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
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Heat a drizzle of oil in a frying pan on high heat. Once hot, lay in the chicken, skin-side down. Season with salt and pepper. Fry until golden, 3-4 mins, then turn and cook for 1 min on the other side.
c) Transfer the chicken to a baking tray, skin-side up, sprinkle over the dried rosemary, 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.
a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with ½ 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.
a) While the potatoes cook, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
b) Peel and grate the garlic (or use a garlic press).
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 leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Add the garlic and fry for 1 min more.
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, season to taste with pepper, then remove from the heat.
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.
a) Cut the chicken widthways into 2cm thick slices, then transfer to your plates.
b) Serve the peas and potatoes alongside, then spoon the leek sauce over the chicken.
