Roasted Chicken Breast and Cheesy Leek Sauce
with Asparagus and Mash
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
450 grams
Potatoes
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Mixed Herbs
150 grams
Asparagus
1 unit(s)
Leek
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Chop the potatoes into 2cm chunks (no need to peel).
c) Pour the boiled water from your kettle into a large saucepan with 0.5 tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
d) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken, then rub in the mixed herbs and half the garlic.
b) Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
c) Once browned, lay the chicken flat onto a baking tray. Put the asparagus on the other side of the baking tray, drizzle with oil, season, then toss to coat.
d) Roast on the middle shelf of your oven until browned and cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
c) Season with salt and pepper. Cover with a lid to keep warm.
a) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
b) Heat a drizzle of oil in a large saucepan on medium-high heat.
c) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.
d) Add the remaining garlic and cook for 1 min.
a) Stir the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leeks. Simmer until thickened, 2-3 mins.
b) Stir through the Italian style cheese until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) When ready, share the chicken thighs between your plates. Spoon over the cheesy leek sauce.
b) Serve with the mash and asparagus alongside.
Enjoy!
Step 2 MOD: If you’ve chosen chicken breast, prep in the same way. Heat a drizzle of oil in a large frying pan on medium-high heat, then fry, 5 mins each side. Once browned, roast, 15-20 mins.
