Chicken Breast and Guinness® Onion Gravy
with carrot and parsnip mashCalories
:
417 kcalProtein
:
45.5g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
High Veggie
Calorie Smart
Allergens:
- Barley
- Cereals containing gluten
- Soya
- Wheat
- Celery
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
2 unit(s)
Carrot
1 unit(s)
Parsnip
1 unit(s)
Onion
120 grams
Peas
5 grams
Mint
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Demi-Glace
(Contains: Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk
to taste
Flour
Nutrition Values
Energy (kJ)1745 kJ
Energy (kcal)417 kcal
Fat6.1 g
of which saturates3 g
Carbohydrate52 g
of which sugars27.1 g
Dietary Fiber11.1 g
Protein45.5 g
Salt3.5 g
Potassium456.3 mg
Calcium49.3 mg
Iron0.8 mg
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
•Colander
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water.
- Trim the parsnip and carrot, then halve lengthways (no need to peel). Chop into 2cm chunks.
- When boiling, add carrot and parsnip to the water and cook until fork tender, 15-20 mins.
2
- Halve, peel and thinly slice the onion.
- Pick the mint leaves and roughly chop (discard the stalks).
3
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.
- Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The 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 we use to keep it fresh.
4
- Place a pan over high heat with a drizzle of oil.
- Fry the onion until softened, 3-5 mins. Add 1 tbsp flour (per 2P) cook for 1 mins.
- Add the demi-glace, Guinness® stock paste, knob of butter and 200ml water (per 2P) and bring to a boil for 1-2 mins.
- Meanwhile, place a small pot over medium-high heat with a knob of butter.
- Add the peas, mint and cook for 3-5 mins and season to taste with salt and pepper.
5
- Once the carrot and parsnips are cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
- Cover with a lid to keep warm.
6
- Divide the mash, chicken and peas between two plates.
- Top the chicken and mash with the Guinness® gravy.
