Sticky Apricot Jam Glazed Chicken
with Bacon Hasselback Potatoes, Bell Pepper and Roasted Broccoli
When warmed, apricot jam provides a sweet and sticky glaze that pairs surprisingly well with chicken. Served with hasselback potatoes to create crispy fans of potato slices and roasted veg, this recipe contains all the classics but with a twist.
The quantities provided above are averages only.
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 war 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.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
British Chicken Breasts
10 grams
Chicken Stock Paste
1 unit(s)
Echalion Shallot
90 grams
British Smoked Bacon Lardons
1 unit(s)
Broccoli
27 grams
Apricot Jam
1 unit(s)
Bell Pepper
Not included in your delivery
2 tbsp
Plain Flour
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto 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 golden and tender, 35-40 mins.
Meanwhile, cut the broccoli into florets (like small trees), halving any large ones. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and chop the shallot into small pieces.
Pop the broccoli florets and bell pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.
If you'd prefer to boil your broccoli, boil in step 5 while the sauce simmers for 3-5 mins, until tender.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Put the flour (see pantry for amount) in a bowl with a good pinch of salt and some pepper and mix together.
Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the potatoes have 15 mins remaining, scatter over the bacon lardons and return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
At the same time, roast the broccoli and pepper on the middle shelf until the broccoli edges are crispy and slightly charred and the pepper has softened, 14-15 mins.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest while you make the sauce.
Add a drizzle more oil to the (now empty) frying pan on medium-high heat. Once hot, add the shallot and cook until softened, 3-4 mins.
Stir in the apricot jam and sugar for the sauce, and cook until starting to caramelise, 1-2 mins more.
Pour in the water for the sauce (see pantry for amount) and chicken stock paste. Stir well to combine. Bring to the boil, then simmer until thickened slightly, 2-3 mins.
Once the sauce has thickened, stir in the butter (see pantry for amount) until melted.
Share the chicken, bacon hasselback potatoes, pepper and broccoli between your plates.
Spoon the apricot sauce over the chicken.
Enjoy!
