Roast Chicken in Red Wine Mushroom Sauce
with garlic mash and carrots
Succulent chicken breast is roasted to perfection and served alongside tender carrots and garlicky mashed potato, all topped off in a rich and delicious red wine mushroom sauce in this impressive weeknight meal.
Tags:
Calorie Smart
•Protein Rich
•Family Friendly
Allergens:
Sulphites
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
2 unit(s)
Carrot
2 unit(s)
Garlic
600 grams
Potatoes
150 grams
Mushrooms
2 sachet(s)
Red Wine Jus
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2305 kJ
Energy (kcal)551 kcal
Fat6.9 g
of which saturates2.3 g
Carbohydrate81.1 g
of which sugars18.3 g
Dietary Fiber0.2 g
Protein48.7 g
Cholesterol0 mg
Salt1.66 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
•Baking Sheet with Baking Paper
•Potato Masher
•Aluminum Foil
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (peeling optional).
- Place in a pot, cover with water and 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
- Lay the chicken on a lined baking tray.
- Drizzle with oil. Season with salt and pepper.
- Roast on the top shelf of the oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. 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 carrot and halve lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
- Place on a lined baking tray. Toss with salt, pepper, 1 tsp sugar (per 2P) and a drizzle of oil. Spread out in a single layer.
- Roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
- Enclose the garlic in a small piece of foil with a drizzle of oil.
- Roast the garlic parcel next to the carrots for 10 mins then remove from the oven.
4
- Roughly chop the mushrooms.
- Place a large pan over high heat with a drizzle of oil.
- When hot, add the mushrooms and season with salt and pepper. Fry until browned, stirring occasionally, 5-6 mins.
- Add the red wine jus and a knob of butter. Simmer until the sauce has thickened slightly, 4-5 mins.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. Remove the pan from the heat and cover to keep warm.
5
- Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
- Stir the roasted garlic into the creamy mashed potato.
- Slice the roasted chicken widthways.
6
- Divide the chicken between plates.
- Serve the garlic mash and roast carrots alongside.
- To finish, spoon the mushroom sauce over the chicken (reheating first if necessary).
