Rosemary Cheesy Chicken Burger and Chips
with Bacon, Redcurrant Jelly and Sprouts with Pecans
- Milk
- Sulphites
- Nuts
- Pecan Nuts
- Cereals containing gluten
- Wheat
- Pistachio nuts
- Almonds
- Cashew nuts
- Sesame
- Nuts
- Peanut
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
3 unit(s)
British Chicken Thighs
1 sachet(s)
Dried Rosemary
200 grams
Brussels Sprouts
1 unit(s)
Echalion Shallot
60 grams
Mature Cheddar Cheese
(Contains: Milk)
4 rasher(s)
British Streaky Bacon
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
25 grams
Pecan Nut Halves
(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
50 grams
Redcurrant Jelly
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Set aside.
When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press).
Halve the chicken thighs widthways. Add the chicken, dried rosemary and half the garlic into a bowl with a drizzle of oil. Season with salt and pepper, then mix together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Trim the Brussels sprouts and quarter through the root. Halve, peel and thinly slice the shallot.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side. Once the chicken is browned, pop it onto a baking tray lined with foil.
While the chicken is cooking grate the cheese.
Place the empty frying pan back on medium-high heat. Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, bake the chicken on the middle shelf of your oven until cooked through, 12-15 mins.
When theres 3 mins left for the chicken, sprinkle the cheese over the chicken thigh pieces and let melt for the remainder of the time. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Pop the pan back on medium heat, add the sprouts, shallot and remaining garlic to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins. Add the balsamic vinegar and stir into the mixture until the vinegar has evaporated and the sprouts are nicely glazed, 30 secs.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins. Remove the pan from the heat and stir through the pecans.
Meanwhile, halve the burger buns.
When theres a few mins left for the chips, pop the burger buns into the oven to warm through 2-3 mins.
Spread the mayo (see pantry for amount) on the bottom bun and the redcurrant jelly on the top bun.
Share the cheesy chicken thighs and bacon between the buns and pop onto your plates. Serve the chips and sprouts with pecans alongside.
Enjoy!
