Chicken in Creamy Peppercorn Sauce
with mash and roasted carrots
Traditionally paired with steaks, peppercorn sauce also goes amazingly with succulent chicken, as it appears in this recipe.
Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Barley
•Wheat
•Milk
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
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)
Chicken Stock
(Contains: Barley, Wheat)
110 grams
Creme Fraiche
(Contains: Milk)
½ sachet(s)
Mustard
(Contains: Mustard)
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
Energy (kJ)2586 kJ
Energy (kcal)618 kcal
Fat19.2 g
of which saturates9.9 g
Carbohydrate66.9 g
of which sugars11 g
Dietary Fiber0.4 g
Protein48 g
Cholesterol0 mg
Salt1.06 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 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 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 to keep warm.
2
- 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 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 we use to keep it fresh.
3
- 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 separate 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 the tray halfway through.
4
- When the chicken has 5 mins left to cook, place a pan over medium-low heat and add the creme fraiche.
- Stir in the black pepper, stock, garlic, and half a mustard sachet (per 2P).
- Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
5
- When everything's ready, cut the chicken widthways into 2cm thick slices.
6
- Share the sliced chicken between your plates.
- Spoon over the peppercorn sauce (reheat first if needed. Add a splash of water if it's a little thick).
- Serve the mash and carrots alongside.
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