Roasted Chicken in Red Wine Mushroom Sauce
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Roasted Chicken in Red Wine Mushroom Sauce

Roasted Chicken in Red Wine Mushroom Sauce

with Garlic Mash and Green Beans

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. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Family Friendly
Calorie Smart
High Protein

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.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

80 grams

Green Beans

2 unit(s)

Skin-On British Chicken Breasts

1 sachet(s)

Mixed Herbs

2 unit(s)

Garlic Clove

450 grams


120 grams

Sliced Mushrooms

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

1 tbsp


150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2038 kJ
Energy (kcal)487 kcal
Fat11.3 g
of which saturates3.1 g
Carbohydrate55.9 g
of which sugars10.5 g
Protein45.2 g
Salt0.91 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil
Large Saucepan
Kitchen Shears
Potato Masher


Prep the Green Beans

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

Trim the green beans. Pop your green beans onto a piece of foil with a drizzle of oil and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.

Pop the parcel onto a large baking tray and set aside.

If you'd prefer to boil your green beans, boil them in step 5 while the sauce simmers for 4-6 mins, until tender.

Fry the Chicken

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 to sear. TIP: To ensure crispy skin, don’t move the chicken. 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.

Get Roasting

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, drizzle over some oil, sprinkle over the mixed herbs and roast until cooked through, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

At the same time, roast the green been parcel on the middle shelf until tender, 20-25 mins. Halfway through roasting, add the garlic parcel to the same tray for the remaining time.

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

Cook the Potatoes

While the chicken cooks, 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) chicken 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.

When the chicken has 5 mins remaining, drizzle over the honey (see pantry for amount). Return to the oven for the remaining time.

Make your Red Wine Sauce

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, put the sachet in a bowl of hot water for 1 min to loosen.

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 for a couple of mins. 

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

Finish and Serve

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add the garlic 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, then serve on your plates with the mash and green beans alongside. Reheat the mushroom sauce if needed, then spoon it over the chicken to finish. 


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