Roasted Chicken in Red Wine Mushroom Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Roasted Chicken in Red Wine Mushroom Sauce

with garlic mash and roasted carrots

Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Chicken Breast

2 unit(s)

Carrot

2 unit(s)

Garlic

3 unit(s)

Potatoes

150 grams

Mushrooms

1 sachet(s)

Red Wine Jus

(Contains Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Butter

to taste

Milk (Optional)

sideBannerName

Nutrition Values

Energy (kJ)2547 kJ
Energy (kcal)609 kcal
Fat13.8 g
of which saturates3 g
Carbohydrate81.4 g
of which sugars14.4 g
Dietary Fiber0.1 g
Protein44.5 g
Cholesterol0 mg
Salt2.63 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

Baking Sheet with Baking Paper

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Boil a large pot of salted water. Chop the potatoes into 2cm chunks (peeling optional). 

TIP: If you’re in a hurry you can boil the water in your kettle.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

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 your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Halway-through the chicken cooking time, pop the garlic parcel next to the chicken.

3

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Put the carrot batons on a lined baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the 1 tsp sugar (double for 4p). Toss to coat, then arrange in a single layer.

Roast on the middle shelf until tender, 25-30 mins. Turn halfway through.

4

Roughly chop the mushrooms.

Place a large pan over high heat with a drizzle of oil.

When hot, add the mushrooms to the pan. Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally.

Add the red wine jus and simmer until the sauce has thickened slightly 4-5 mins. Add a splash of water if required. Season to taste with salt and pepper. Remove from the heat and keep covered.

5

Once the potato is cooked, drain in a colander and return to the pot, off the heat. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. 

 

6

Slice the chicken widthways, then serve on your plates with the mash and carrots alongside. Reheat the mushroom sauce if needed, then spoon it over the chicken to finish.