Chicken in Guinness® Reduction
with DIY yorkshire puddings and broccoli gratinCalories
:
820 kcalProtein
:
70.6g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Egg(s) not included
Allergens:
- Wheat
- Barley
- Cereals containing gluten
- Soya
- Milk
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
½ sachet(s)
Dried Thyme
1 unit(s)
Onion
75 grams
Plain Flour
(Contains: Wheat)
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat)
62.5 grams
Scallion
250 grams
Broccoli
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
50 grams
Grated Cheese
(Contains: Milk May be present: Milk)
2 unit(s)
Garlic
320 grams
Irish Chicken Breast
120 grams
Peas
Not included in your delivery
2 unit(s)
Egg
100 milliliter(s)
Milk
1 tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3432 kJ
Energy (kcal)820 kcal
Fat33.8 g
of which saturates17.3 g
Carbohydrate63.5 g
of which sugars17.4 g
Dietary Fiber8 g
Protein70.6 g
Salt7.3 g
Trans Fat0.9 g
Potassium673.8 mg
Calcium76.2 mg
Iron2.2 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
•Grater
•Baking Sheet with Baking Paper
•Muffin tin
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Add oil to the compartments (3 per person) of a muffin tin—just enough to coat the base. Place on the top shelf of the oven until until the oil heats up well, 8-10 mins.
- Meanwhile, whisk 2 eggs (per 2P) with the flour until smooth.
- Slowly add 100ml milk (per 2P) stirring as you go.
- Once the muffin tin is hot, divide the mix between the oiled compartments and return to the top shelf of the oven until puffed and golden, 20-25 mins.
2
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the garlic (or use a garlic press)
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the broccoli and garlic for 2-3 mins. Season with salt and pepper.
3
- Sprinkle 1 tbsp flour (per 2P) over the broccoli. Add a large knob of butter and mix well, 1-2 mins.
- Then stir in creme fraiche, stock and 100ml water (per 2P).
- Cover and cook for 4-5 mins. Add a splash of water if the sauce becomes too thick.
- Transfer to an oven dish and sprinkle over the cheese.
- Pop onto the middle shelf of the oven and bake until golden, 10 -15 mins.
4
- Place hand on top of the chicken. Slice through horizontally to make thin steaks.
- Wipe and return the pan to medium-high heat with a drizzle of oil.
- Fry until cooked through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the peas for the final 2-3 mins. Season with salt and pepper. Remove once cooked.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
5
- Return the pan to medium-high heat with the Guinness stock paste® and 50ml water (per 2P).
- Allow to warm through and thicken to your desired consistency.
- Add a splash of water to loosen the sauce if you feel it's too thick.
- Trim and thinly slice the scallion.
6
- Divide the Yorkshire puddings, broccoli and chicken between plates.
- Drizzle the gravy over the chicken.
- Scatter the scallion over the top.
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