Serrano Ham Wrapped Chicken and Roast Potatoes

Serrano Ham Wrapped Chicken and Roast Potatoes

with Apple Crumble Dessert

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We love good Serrano Ham Wrapped Chicken & Apple Crumble and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

2 slice

Serrano Ham

2 fillet

Chicken Breasts

1 unit(s)

Echalion Shallot

1 pack(s)

Tenderstem Broccoli ®

1 sachet

Chicken Stock Powder


100 grams

Creme Fraiche


1 sachet

Truffle Zest

4 unit(s)


38 grams

Caster Sugar

1 unit(s)

Ground Cinnamon

30 grams

Unsalted Butter


80 grams

Plain Flour


1 sachet



50 grams

Crème Fraîche for the Crumble


Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4853 kJ
Energy (kcal)1160 kcal
Fat48.0 g
of which saturates25.0 g
Carbohydrate131 g
of which sugars42.0 g
Protein66 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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If you want to eat your pudding straight after your main, do step 1 and 2 of the crumble recipe before you start preparing the main. Pop the crumble into your oven once the chicken has come out.

Fill and boil your kettle. Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop into your oven. Peel the potatoes, chop them into 3cm chunks. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.


Once the potatoes are ready, drain in a colander, pop back into the pan and give your pan a shake to fluff them up. Next sprinkle on the grated hard Italian style cheese and toss to coat. Take your hot baking tray out of the oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turning halfway through.


Meanwhile, lay the slices of Serrano ham lengthways on a board (1 slice per chicken breast). Place the chicken horizontally across the middle. Wrap the ham around the chicken to enclose it. Place them seam- side down on a large lightly oiled baking tray (we'll add the broccoli to the tray later on). Repeat with the remaining chicken and ham. Drizzle a little oil over the chicken, then roast on the middle shelf of your oven for 25-28 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat, the chicken is cooked when no longer pink in the middle.


Meanwhile, halve, peel and thinly slice the shallot. When the chicken is halfway through cooking, add the tenderstem to the chicken baking tray, drizzle with oil and spread out in a single layer. Season with salt and pepper and then pop back in your oven for the remaining 12-15 mins.


While everything cooks, heat a drizzle of oil in a small frying pan on medium heat. Add the shallot and fry until softened, 4-5 mins. Stir occasionally. Pour in the water (see ingredients for amount) and stir in the chicken stock powder. Bring to the boil and simmer until the liquid has reduced by half, 3-4 mins. Stir in the creme fraiche (see ingredients for amount, don’t forget, you need some for your tart too!), bring to the boil, then remove from the heat. Taste and add salt and pepper if you feel it needs it.


Once the chicken has cooked, remove to a board to rest for 2-3 mins. Reheat the sauce if necessary. Serve the chicken on plates with the cheesy potatoes and broccoli alongside. Sprinkle the truffle zest over the potatoes and drizzle over the sauce. Enjoy!


Heat your oven down to 200°C Peel your apples, quarter, core and roughly chop your apples. Reserve 0.5 tbsp of the sugar per person and set aside. Pop the apples in a medium bowl along with the ground cinnamon and half the remaining sugar. Mix well ensuring the apples are evenly coated. Set aside.


Chop your butter into 1cm pieces. In a large bowl combine the flour and the remaining sugar. Add the chopped butter and rub it in with your fingertips until the mixture looks like breadcrumbs. Add the granola and mix through. Pop the apple mixture into an appropriately sized oven proof dish. Evenly top with the crumble mixture and sprinkle over the reserved sugar.


Pop the crumble into the oven on your top shelf and bake until the crumble is golden and the apple is bubbling, 35-40 mins. Allow to cool slightly before serving. Serve in bowls with a dollop of creme fraiche. Enjoy!