Creamy Mustard Chicken
with mash and pan-fried carrots
Juicy roast chicken is coated in a creamy mustard sauce made with softened leeks and lashings of creme fraiche. Creamy mash forms the base of this meal, while tender veg adds that little something extra.
Tags:
Family Friendly
•Protein Rich
Allergens:
Barley
•Wheat
•Milk
•Mustard
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Leek
1 unit(s)
Garlic
320 grams
Irish Chicken Breast
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Mustard
(Contains Mustard)
2 unit(s)
Carrot
600 grams
Potatoes
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3067 kJ
Energy (kcal)733 kcal
Fat20.9 g
of which saturates10.2 g
Carbohydrate86.9 g
of which sugars15.1 g
Dietary Fiber0.3 g
Protein50 g
Cholesterol0 mg
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (peeling optional). Place them in a pot.
- Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Peel and grate the garlic.
- Lay the chicken onto a lined baking tray.
- Drizzle with oil, rub over the garlic and season with salt and pepper.
- Roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
- Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
4
- Meanwhile, place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until starting to char, 2-3 mins.
- Lower heat to medium and cook for 1 min.
- Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
- Remove from the pan, set aside and cover to keep warm.
5
- Return the empty pan to medium-high heat with another drizzle of oil if needed.
- Add the leek then season with salt and pepper. Cook until softened, 4-5 mins.
- Add creme fraiche, stock and mustard, stir well to combine.
- Bring to the boil and simmer for 4-5 mins. Taste and season with salt and pepper, if required.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
6
- Thinly slice the chicken and divide between plates.
- Serve mash and pan-fried veg alongside.
- To finish, spoon over the creamy mustard sauce.
