Chicken in Creamy Peppercorn Sauce
with mash and roasted carrots
The quantities provided above are averages only.
Ingredients
2 unit(s)
Carrot
600 grams
Potatoes
320 grams
Irish Chicken Breast
1 unit(s)
Garlic
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
110 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional).
Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Peel and grate the garlic (or use a garlic press)
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large (lined) 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 middle shelf until tender, 20-25 mins. Turn halfway through.
Lay the chicken onto another 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.
When the chicken has 5 mins remaining, place a pan medium heat with a drizzle of oil.
Once hot, add the garlic and cracked black pepper. Cook until fragrant, 1 min. Pour in the apple cider vinegar and cook until evaporated, 30 secs.
Stir in the chicken stock and 75ml water (per 2P). Simmer until reduced by half, 2-3 mins.
Once reduced, stir through the creme fraiche. Bring to the boil, then remove from the heat.
When everything's ready, slice the chicken widthways into 2cm thick slices.
Share the sliced chicken between your plates.
Spoon over the peppercorn sauce (reheat first if needed and add a splash of water if it's a little thick).
Serve the mash and carrots alongside.
