Rosemary Glazed Chicken with Purple Mash
and Buttered Leeks
Our chef André loves a classic dish with a twist. What could be more classic than roast chicken, where is the twist you may ask? Well have you ever had roast chicken with purple mashed potato? We thought not! We think this dish is even better than the classic!
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 conflict 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.
1 pack(s)
Purple Potato 450g
2 unit(s)
Purple potato 700g
3 unit(s)
Leek
½ unit(s)
Spring Onion
45 grams
Chicken Stock Pot
2 unit(s)
Unsalted Butter
(ContainsMilk)3 unit(s)
Chicken Fillet
150 milliliter(s)
Tracklements Rosemary Jelly
Not included in your delivery
Water
Pre-heat your oven to 180 degrees and pop a pot of water on high heat with a generous pinch of salt. Chop the purple potato into 2cm chunks (no need to peel) and add to the pot of water. Bring to the boil, then reduce the heat to medium. Leave your potato to gently bubble away for 20 mins. Tip: The potato is cooked when you can easily slip a knife through.
While your potato cooks, get on with the rest of your prep. Remove the root and dark green parts from the leek. Slice your leek into circles 1cm thick. Slice the spring onion as thinly as you can. Keep to one side.
Pop your kettle on to boil, then dissolve the chicken stock pot in the boiling water (amount specified in the ingredient list). We will use it for your leek later.
Pop a frying pan on medium heat and add half the butter and all your leek. Season with a good pinch of salt, a grind of black pepper and cook for 3 mins, stirring frequently to make sure it doesn’t burn. Add two-thirds of your stock and then transfer your leek and stock to a oven-proof dish and leave to the side. Wipe the pan clean with kitchen paper
Season each chicken breast with a pinch of salt and a good grind of black pepper. Heat the same frying pan over high heat and add a splash of oil. Cook your chicken skin-side down for 3-5 mins or until the skin is golden and crispy. Turn and cook the flesh side for 2 mins before transferring your chicken (skin-side up) to the oven-proof dish with your leek. Roast your leek and chicken in your oven for 15-17 mins. Tip: The chicken is cooked when the centre is no longer pink. Keep the pan to one side, we will use it again when your chicken is cooked.
When your potato is cooked, drain into a colander and then return to the pot. Add your remaining butter and spring onion. Mash together with a potato masher or fork and then season to taste with salt and pepper. Keep warm with the lid on, we will reheat later.
When your chicken is cooked, remove from your oven and leave to rest for 2 mins. As your chicken rests, make your glaze. Warm the rosemary jelly in the frying pan on low heat and add your remaining chicken stock. Bring to the boil and then remove from the heat.
Reheat your mashed potato over medium heat, stirring continuously until piping hot. When your potato is hot, spoon a generous amount onto each plate, and serve your buttered leek alongside (leave any excess liquid behind). Top your leek with your chicken and spoon your rosemary glaze over your chicken and around the plate. Enjoy!