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Roasted Chicken and Gravy

Roasted Chicken and Gravy

with Pear and Chorizo Red Cabbage, Mushroom Stuffing, Roast Potatoes and Carrots

Mother's Day
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We love a good Roasted Chicken and Gravy and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing glutenMilkSulphites

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 conflict 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.

Preparation Time90 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Whole Chicken

900 grams

Potatoes

24 grams

Plain Flour

(ContainsCereals containing gluten)

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)

Red Cabbage

1 unit(s)

Pear

1 punnet(s)

Chestnut Mushrooms

30 grams

Butter

(ContainsMilk)

85 grams

Paxo Stuffing

(ContainsCereals containing gluten)

60 grams

Chorizo

1 sachet

Balsamic Vinegar

(ContainsSulphites)

1 sachet

Chicken Stock Powder

Not included in your delivery

215 milliliter(s)

Water

75 milliliter(s)

Water for Cabbage

400 milliliter(s)

Water for Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4761 kJ
Energy (kcal)1138 kcal
Fat117.0 g
of which saturates19.0 g
Carbohydrate114 g
of which sugars17.0 g
Protein61 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Peeler
Saucepan
Sieve
Baking Dish
Bowl
Frying Pan
Garlic Press
Grater
Aluminum Foil
Lid
Oven dish
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 0.5 tsp of salt. Preheat your oven to 200°C. Pour a large glug of oil into a roasting tray. Pop it onto the top shelf of your oven to warm up. Pour a little oil into the bottom of another baking tray. Snip the string holding the chicken legs together, remove and discard. Pop the chicken on the tray and drizzle over a little oil. Season with salt and pepper. Roast on the middle shelf of your oven for 60/75 mins depending on size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear. IMPORTANT: Remember to wash your hands after handling raw meat.

2

Meanwhile, peel the potatoes and chop into 4cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour . Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turning halfway. When they're ready, turn off the oven and place on the bottom shelf to keep warm until everything is ready.

3

Fill and boil your kettle. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Quarter the red cabbage, remove (and discard) the white core, thinly slice. Coarsely grate the pear (discard the core). Finely chop the chestnut mushrooms. Heat half the butter in a frying pan on medium high heat - once melted, add the mushrooms. Fry until golden brown, 5-6 mins. While the mushrooms cook, pop the stuffing mixture into a bowl and pour in the boiling water (see ingredient list for amount). Stir, then leave to stand for 5 mins. When the mushrooms are cooked, add the garlic, cook for 1 minute. Then add them to the stuffing mixture and stir together. Transfer to a small ovenproof dish and set aside.

4

Pop your frying pan back on medium-high heat (no need to wash). Add a drizzle of oil and the chorizo and onion. Stir and cook until the chorizo is crispy and the onion is really nice and soft, 4-6 mins. Stir in the balsamic vinegar and cook for 1 minute, then add the pear and red cabbage. Season with salt and pepper. Stir everything together, then pour in the water (see ingredient list for amount), bring to a simmer, cover with a lid or some foil, reduce the heat to medium low and cook until the cabbage is softened, 25-30 mins. Stir a couple of times to ensure it's not sticking to the pan.

5

Meanwhile, put a saucepan on medium-high heat and add the remaining butter. Melt the butter gently, then stir in the remaining flour. Continue to stir until combined, you've made a roux! Cook, stirring until the roux is a medium brown colour, 3-4 mins. Gradually stir in the water (see ingredients for amount) and chicken stock powder. 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, 15-20 mins. Meanwhile, pop the stuffing in the oven to cook for 20 mins.

6

When the chicken is cooked, cover it loosely with foil and leave to rest for 15-20 mins. Once the red cabbage is tender, remove the lid and simmer until the liquid has evaporated, 4-5 mins. Cover with a lid and set aside. A couple of minutes before everything is ready, heat through your gravy. Add any chicken resting juices or water to the gravy to get it to your desired consistency. Reheat your red cabbage too if you need to. Once everything is ready, carve the chicken. Share the veggies and spuds between your plates. Arrange the chicken alongside. Pour over the gravy and dig in!