Double Chicken in Creamy Peppercorn Sauce

Name: Double Chicken in Creamy Peppercorn Sauce with mash and roasted carrots
Total time: 40 min
Yield: 2
Cuisine: Irish
Ingredients: 2 unit(s) Carrot; 600 grams Potatoes; 640 grams Irish Chicken Breast; 1 unit(s) Garlic; 1 sachet(s) Cracked Black Pepper; 1 sachet(s) Apple Cider Vinegar; 1 sachet(s) Chicken Stock; 110 grams Creme Fraiche; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Butter; to taste Milk (Optional)

with mash and roasted carrots

Get 50% off your first box

Traditionally paired with steaks, peppercorn sauce also goes amazingly with succulent chicken, as it appears in this recipe.

Tags:

Family Friendly

•Protein Rich

Allergens:

Sulphites

•Barley

•Wheat

•Milk

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Carrot

600 grams

Potatoes

640 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

Energy (kJ)3194 kJ

Energy (kcal)763 kcal

Fat22.4 g

of which saturates10.8 g

Carbohydrate67.1 g

of which sugars10.9 g

Dietary Fiber0.2 g

Protein86 g

Cholesterol0 mg

Salt1.07 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

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.

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 the tray halfway through.

Lay the chicken onto a separate 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.

When the chicken has 5 mins left to cook, place a pan over 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 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, cut the chicken widthways into 2cm thick slices.

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.