Roast Chicken Breast and Gravy
with Mini Roasties, Honeyed Carrots and Broccoli
Roast chicken is a classic but this version is special. How so? It's all about the gravy! This recipe will teach you how to make a traditional sauce thickener that chefs call a 'roux' (they do like their fancy words for things don't they?). It's just flour and chicken fat but will take your gravy to a whole new level! You can't have a roast without roasties, so we've thrown in some of those too.
Ingredients
1 unit(s)
Echalion Shallot
450 grams
Potatoes
3 unit(s)
Carrot
2 unit(s)
Skin-On British Chicken Breasts
1 sachet(s)
Dried Thyme
20 grams
Chicken Stock Paste
200 grams
Broccoli Florets
Not included in your delivery
30 grams
Butter
24 grams
Flour
400 milliliter(s)
Water
1 tbsp
Honey
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the shallot into small pieces. Halve any large broccoli florets.
Chop the potatoes into 2cm chunks (no need to peel). Trim the carrots , then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Add the potatoes and carrots to either side of a large baking tray. TIP: Use two baking trays if necessary.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, keeping the veg separate.
When the oven is hot, roast on the top shelf until tender, 25-35 mins, turning halfway.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper.
Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. Transfer the chicken to a baking tray, skin-side up, then sprinkle over the dried thyme.
Roast on the middle shelf of your oven until cooked through, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Put the (now empty) frying pan back on medium heat with the butter (see pantry for amount)
Once hot, add the shallot and cook until softened, 3-4 mins.
Stir in the flour (see ingredients for amount) and continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.
Pour the water for the stock (see ingredients for amount) into a measuring jug and stir in the chicken stock paste. Gradually pour the stock into the roux, stirring out any lumps that form.
Gradually stir in the water (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form.
Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 12-16 mins.
Meanwhile, bring a large saucepan of water to the boil with 0.25 tsp salt.
When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
When ready to serve, reheat the gravy over a low heat, adding a splash of water if it's a little thick.
Drizzle the honey (see pantry for amount) over the roasted carrots and turn to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Serve the roast chicken breast on your plates with the mini roasties and veg alongside. Finish with a generous serving of gravy.
Enjoy!
