Chicken in Slow Roasted Tomato Butter Sauce
with smashed potatoes and salad
In this recipe, a sumptuous sauce is created when cherry tomatoes are slow-roasted along with all sorts of delicious things such as garlic and butter. When the tomatoes soften, they create a beautiful, buttery and tomato-y mixture that's perfect for coating the succulent beef rump in this dish.
The quantities provided above are averages only.
Ingredients
500 grams
Baby Potatoes
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
125 grams
Cherry Tomatoes
40 grams
Salad Leaves
1 unit(s)
Garlic
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
320 grams
Irish Chicken Breast
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 3cm chunks.
- Pop onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf of the oven for 20 mins.
TIP: Use two baking trays if necessary.
- Meanwhile, add half the balsamic glaze and half the cheese to a large bowl along with 1 tbsp oil (per 2P) and 3 tbsp water (per 2P).
- Mix together and season with salt and pepper, then set aside.
- Just before serving, toss the salad leaves through the dressing.
- Peel and grate the garlic (or use a garlic press).
- Halve the tomatoes and pop them onto a piece of foil. Season with salt and pepper.
- Add the garlic, remaining balsamic glaze and a knob of butter to the tomatoes.
- Fold the foil, sealing on all sides to create a parcel.
- Pop onto a baking tray and roast on the bottom shelf of the oven until softened, 15-20 mins.
- When the potatoes have been cooking for 20 mins, remove from the oven.
- Using the bottom of a bowl or pan, press down on each potato to gently crush.
- Drizzle with more oil and sprinkle over the remaining cheese.
- Return to the top shelf of the oven until crispy and golden, 10-15 mins.
- Place a pan over high heat with a drizzle of oil.
- Season beef with salt and pepper.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare. Cook 1-2 mins more each side if you like it medium and a further 1-2 mins each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove from pan, cover and allow to rest.
NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side.
- Once the beef has rested, thinly slice widthways.
- Share the beef, smashed potatoes and salad between plates.
- Gently stir the roasted tomatoes and their buttery juices together while still in the foil, then spoon over the beef to finish.
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