Midweek Rosemary Roasted Chicken in Bacon and Leek Sauce
with Mustard Butter Peas and Potatoes
This Midweek Rosemary Roasted Chicken and Bacon and Leek Sauce can be on your table in less than 25 minutes. An easy and creamy bacon and 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.
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.
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
1 unit(s)
Leek
2 unit(s)
Garlic Clove
5 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
10 grams
Wholegrain Mustard
(Contains: Mustard)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Cooking Instructions and Tips
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 large 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Meanwhile, fill a large saucepan with the boiling water from your kettle and return to the boil with ½ tsp salt.
d) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan. Cook until tender, 12-15 mins.
a) Once the chicken is golden, turn and cook for 1 min on the other side.
b) Transfer the chicken to a large baking tray, skin-side up.
c) Sprinkle over the rosemary, then roast on the top shelf of your oven until cooked, 10-12 mins. Set the pan aside. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
a) Return the (now empty) chicken frying pan to medium heat. Add a drizzle of oil if the pan is dry.
b) Once hot, add the bacon and leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
d) Once the leek has softened, add the garlic and fry for 1 min more.
a) Next, stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer until slightly reduced, 1-2 mins.
b) Mix in the creme fraiche, then remove from the heat. Taste and season with salt and pepper if you feel it needs it.
c) Once the potatoes are cooked, add the peas to the saucepan 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) 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.
c) Stir the wholegrain mustard (add less if you'd prefer things milder) and butter (see pantry for amount) into the potatoes.
a) Once cooked, cut the chicken widthways into 2cm thick slices, then transfer to your plates.
b) Spoon the bacon and leek sauce over the chicken.
c) Serve the peas and potatoes alongside.
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