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Midweek Rosemary Roasted Chicken and Leek Sauce
Midweek Rosemary Roasted Chicken and Leek Sauce

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.

Tags:
Family Friendly
High Protein
Calorie Smart
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)

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

Nutritional information

Energy (kJ)2515 kJ
Energy (kcal)601 kcal
Fat24.5 g
of which saturates13.1 g
Carbohydrate58.6 g
of which sugars10.8 g
Dietary Fibre10.8 g
Protein41.3 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Pan
Kettle
Colander
Lid
Large Saucepan
Garlic Press
Kitchen Shears

Instructions

Roast the Chicken
1

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.

Potato Time
2

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.

Chop and Grate
3

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).

Make your Leek 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 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.

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 peas and potatoes alongside, then spoon the leek sauce over the chicken.

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