Pan-Fried Chicken, Roast Veg & Stuffing With Extra Chicken
Sometimes you just need a classic roast, and this nifty option gives you those familiar flavours in a fraction of the time. You'll cook chicken in rich gravy and serve alongside tray-baked roast parsnip, carrot, Tenderstem and potatoes.
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, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 7
Top, tail, peel and slice your carrot[s], then top, tail, peel and chop your parsnip[s] into small bite-sized pieces
Dice your waxy potatoes (skins on), then crush 3/4 of your garlic cloves with the side of your knife (keeping the skins on)
Add the chopped carrot, parsnip, potato and crushed garlic to a baking tray (or two!) with a generous drizzle of vegetable oil and a generous pinch of salt and pepper
Put the baking tray[s] in the oven for 25-30 min or until the vegetables are tender and browned
Boil a kettle
Meanwhile, peel and finely chop your shallot[s]
Peel and finely chop (or grate) your remaining garlic
Heat a large, wide-based pan with a large knob of butter over a medium heat, once melted, add the chopped shallot and garlic and cook for 2-3 min or until the shallot has softened, then add your dried sage and cook for a further 30 sec – this is your sage & onion butter
Dissolve half your chicken stock mix (save the rest for later!) in 150ml [225ml] [300ml] boiled water
Combine the chicken stock, panko breadcrumbs and the sage & onion butter in a bowl and set aside to cool and absorb the liquid
Meanwhile, place your hand flat onto your chicken breast portions, then slice in half as if you were cutting a burger bun, so you are left with two thinner pieces
Return the pan to a medium-high heat with a generous drizzle of vegetable oil
Once hot, add the chicken breast with a pinch of salt and pepper and cook for 3 min or until browned on both sides
Add your Tenderstem broccoli to the baking tray[s] with the vegetables for the last 10-12 min of cooking time
Reboil a kettle
Meanwhile, divide the sage & onion stuffing into 2 per person and shape into stuffing balls
Add the stuffing balls to a baking tray and put them in the oven for 10-12 min or until they're browned
Meanwhile, dissolve your remaining chicken stock mix in 250ml [320ml] [450ml] boiled water
Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and stir for 30 secs
Stir in the chicken stock and Henderson's Relish and cook, covered, for 10-12 min or until the chicken is cooked through (no pink meat!) and the gravy has thickened
Once cooked, remove the chicken and slice finely
Serve the sliced chicken and gravy with the roast vegetables and sage & onion stuffing balls
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 † (fish, gluten).
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.
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