Roasted Chicken in Red Wine Mushroom Sauce

Name: Roasted Chicken in Red Wine Mushroom Sauce with Garlic Bacon Mash and Roasted Carrots
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 3 unit(s) Carrot; 2 unit(s) Skin-On British Chicken Breasts; 2 unit(s) Garlic Clove**; 450 grams Potatoes; 120 grams Sliced Mushrooms; 15 grams Red Wine Jus Paste; 90 grams British Smoked Bacon Lardons; 1 tsp Sugar; 150 milliliter(s) Water for the Sauce

with Garlic Bacon Mash and Roasted Carrots

Recipe Development TeamPublished on February 21, 2024

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This Roasted Chicken in Red Wine Mushroom Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

•High Protein

Allergens:

Sulphites

•Celery

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.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

3 unit(s)

Carrot

2 unit(s)

Skin-On British Chicken Breasts

2 unit(s)

Garlic Clove**

450 grams

Potatoes

120 grams

Sliced Mushrooms

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2610 kJ

Energy (kcal)624 kcal

Fat21 g

of which saturates6.1 g

Carbohydrate60.9 g

of which sugars14.5 g

Dietary Fibre10.1 g

Protein53.1 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Pan

•Aluminum Foil

•Large Saucepan

•Colander

•Kitchen Shears

•Potato Masher

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Put the carrot batons on a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sugar (see pantry for amount). Toss to coat, then arrange in a single layer.

When the oven is hot, roast on the middle shelf until tender, 25-30 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken in 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken cooks, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Once the chicken has seared, transfer it to another baking tray, skin-side up. Keep the pan, you'll use it again (no need to clean).

Pop the chicken on the top shelf of your oven and roast until cooked through, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Halfway through the roasting, add the garlic parcel to the same tray to roast for the remaining time, until the garlic is soft.

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the bacon. Stir-fry until golden, 4-5 mins. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook it thoroughly.

Meanwhile, put a large saucepan of water on to boil on high heat.

Chop the potatoes into 2cm chunks (peel first if you prefer). Add to the pan of boiling water with 1/2 tsp salt. Simmer until you can easily slip a knife through, 15-20 mins.

Meanwhile, put the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms. Season with salt and pepper, then stir-fry until golden and softened, 4-5 mins.

Stir in the water for the sauce (see pantry for amount) and red wine jus paste. Bring to the boil, then lower the heat and simmer until the sauce has reduced by half, 4-5 mins. Remove from the heat. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

When the chicken is cooked, transfer to a board to rest for a couple of mins. Once the garlic is ready, remove from the foil and allow to cool.

Meanwhile, once the potatoes are cooked, drain in a colander and pop them back into the pan.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add the garlic and cooked bacon to the potatoes along with a knob of butter and a splash of milk (if you have any). Mash until smooth, then season to taste.

Slice the chicken widthways into 2cm thick slices, then serve on your plates with the bacon mash and carrots alongside. Reheat the mushroom sauce if needed, then spoon it over the chicken to finish.

Enjoy!