Captain Picard’s Roasted Double Chicken and Gravy
Inspired by Star Trek
A comforting classic worthy of the captain’s table. This roasted chicken with apple & sage gravy is a flavourful dinner that honours Picard and is worthy of a Starfleet banquet.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Parsnip
1 unit(s)
Onion
160 grams
Green Beans
4 unit(s)
Skin-On British Chicken Breasts
2 unit(s)
Garlic Clove
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
25 grams
Apple and Sage Jelly
Not included in your delivery
200 milliliter(s)
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the mash.
Chop the potatoes and parsnips into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the onion. Trim the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season and fry until golden, 5-6 mins. Turn and cook for 1 min on the other side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, peel half the garlic cloves. Grate the remaining garlic (or use a garlic press).
Pop the green beans onto a piece of foil with a drizzle of oil, add the grated garlic and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.
Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
Meanwhile, add the potatoes, parsnips and whole garlic cloves to your pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
Transfer the chicken to a baking tray, skin-side up, then bake on the top shelf of your oven until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, remove from your oven and leave to rest for a couple of mins.
Once the potatoes, parsnips and garlic are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Meanwhile, return the (now empty) chicken pan to medium-high heat with a drizzle of oil (no need to clean).
Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.
Once the onion has softened, pour the water for the gravy (see pantry for amount) into the same pan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins.
When everything's ready, stir the apple and sage jelly through the gravy. Add a splash of water if it's a little thick. Reheat the mash if needed.
Share the chicken, mash and garlic green beans between your plates.
Spoon over the onion, apple and sage gravy.
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