Roast Chicken Breast and Peppercorn Sauce
with Hasselback Potatoes, Tomatoes, Asparagus and Tenderstem®
This Roast Chicken Breast and Peppercorn Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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
500 grams
Salad Potatoes
125 grams
Baby Plum Tomatoes
1 unit(s)
Echalion Shallot
100 grams
Asparagus**
150 grams
Tenderstem Broccoli**
2 unit(s)
British Chicken Breasts**
1 sachet(s)
Cracked Black Pepper
15 milliliter(s)
Cider Vinegar
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche**
20 grams
Parmigiano Reggiano**
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.
Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
Meanwhile, halve, peel and thinly slice the shallot. Trim the bottom 2cm from the asparagus and discard.
Pop the Tenderstem® broccoli and asparagus onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
If you'd prefer to boil your green veg, cut the broccoli and asparagus into thirds. Boil in step 5 whilst the sauce reduces for 3-4 mins, until tender.
Once browned, transfer the chicken to the baking tray alongside the veg and roast on the middle shelf of your oven until the veg is tender and chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Return the (now empty) chicken pan to medium heat with a drizzle of oil (no need to clean).
Once hot, add the shallot and stir-fry until softened, 3-4 mins. Add the cracked black pepper and cider vinegar, then allow the vinegar to bubble away.
Stir in the chicken stock paste and water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.
Lower the heat, then mix in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.
When the potatoes have 5 mins remaining, remove the tray from the oven and sprinkle over the Parmigiano Reggiano. Return to the oven and bake until golden and the cheese has melted, 5 mins.
When the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
When everything's ready, reheat the peppercorn sauce if needed, adding a splash of water if it's a little too thick.
Cut the chicken widthways into 2cm slices, then plate up with the hasselback potatoes, roasted veg and tomatoes alongside.
Spoon the peppercorn sauce over the chicken to finish.
Enjoy!
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