Rosemary Chicken in Red Wine and Redcurrant Sauce
with Cheesy Garlic Mash, Balsamic Sprouts and Parsnips
We're celebrating the best of the festive season with this Rosemary Chicken in Red Wine and Redcurrant Sauce. Adding redcurrant jelly to the sauce brings a hint of Christmas to the chicken, whilst seasonal sides like Brussels sprouts and parsnips hero winter vegetables.
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
1 unit(s)
Garlic Clove
1 sachet(s)
Dried Rosemary
200 grams
Brussels Sprouts
2 unit(s)
Parsnip
2 unit(s)
British Chicken Breasts
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
25 grams
Redcurrant Jelly
Not included in your delivery
1 tbsp
Plain Flour
150 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves but leave them whole.
When boiling, add the potatoes and garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the Brussels sprouts and halve through the root. Trim the parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Add the flour (see pantry for amount) and dried rosemary to a medium bowl with a good pinch of salt and some pepper and mix.
Add a chicken breast to the flour and toss to ensure the chicken gets an even coating. Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Meanwhile, pop the Brussels sprouts and parsnips onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until browned and tender, 20-25 mins. Turn halfway through.
Once the chicken is browned, lay onto the other side of the baking tray and roast on the top shelf until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
When the sprouts and parsnips are halfway through roasting, drizzle over the balsamic vinegar and toss to coat, then return to the oven for the remaining cook time.
Give your frying pan a wipe, then pour the water for the jus (see pantry for amount) into the pan. 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 thicken, stirring regularly, 5-6 mins.
Once the potatoes 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. Stir in the cheese and season. Cover with a lid to keep warm.
Once the red wine jus has thickened, stir in the redcurrant jelly. Add a splash of water if it's a little too thick.
When everything's ready, cut the chicken widthways into 2cm slices.
Share the sliced chicken between your plates.
Serve the cheesy mash and roasted sprouts and parsnips alongside.
Drizzle the redcurrant jus over to finish.
Enjoy!
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