Pan-Fried Chicken, Roast Veg, Stuffing & Gravy

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Top, tail, peel and slice your carrot[s] into small bite-sized pieces

Dice your waxy potatoes (skins on), then crush 3/4 of your garlic with the side of your knife (keeping the skins on)

Add the chopped carrot, butternut squash cubes, diced potatoes 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) the 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 [220ml] [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

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 with a pinch of salt and pepper and cook for 3 min on each side or until browned on both sides

Add your Tenderstem broccoli to the baking tray 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 the remaining chicken stock mix in 250ml [325ml] [425ml] 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