Herby Chicken With Creamy Leek Sauce And Mash & Extra Chicken
Butter up your week with this winter warmer. You'll roast crispy herb-crusted chicken before serving it on a bed of buttery mash. Finish with a side of glazed carrots and smother the lot in creamy leek sauce.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a full kettle and take your chicken out of the fridge, open the packet and let it air
Peel your potatoes and chop into large, bite-sized pieces, then top, tail, peel and chop your carrot[s] into thin batons
Chop your leek[s] in half lengthways, wash thoroughly then top, tail and slice finely, then peel and finely chop your garlic
Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry and reboil half a kettle
Meanwhile, season your chicken breast portions with your dried thyme and a pinch of salt and pepper
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the seasoned chicken to the pan and cook for 3 min on each side or until golden
Once golden, transfer to a baking tray and reserve the pan
Add the carrot batons and a knob of butter to a large piece of tin foil (or two!) with a pinch of salt and a splash of cold water
Scrunch the foil around the carrot to form a tightly sealed parcel[s] and add to the other side of the baking tray
Put the tray in the oven for 12-14 min or until the carrots are fork-tender and the chicken is cooked through (no pink meat!) – these are your glazed carrots and herby chicken
Dissolve your chicken stock mix in 250ml [325ml] [400ml] boiled water – this is your chicken stock
Return the reserved pan to a medium-high heat
Once hot, add the sliced leek to the pan and cook for 3-4 min or until softened
Once softened, add the chopped garlic and 2 tsp [3 tsp] [4 tsp] flour to the pan and cook for 30 secs
Add the chicken stock to the pan and cook for 2-3 min or until the sauce starts to thicken
Once thickened, remove the pan from the heat and stir through your Dijon mustard (not a mustard fan? Go easy!) and crème fraîche – this is your creamy leek sauce
Return the drained potatoes to a low heat with a knob of butter and a splash of milk, then season with a pinch of salt and pepper
Mash until smooth – this is your buttery mash
Slice the herby chicken on a clean board
Serve the sliced herby chicken with the buttery mash and glazed carrots to the side
Spoon the creamy leek sauce all over and season with a good grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
