with Garlic Mash and Honey Roasted Carrots
Think Bourguignon but suited for a weeknight. This Roasted Chicken in Red Wine Mushroom Sauce takes simple, comfort food ingredients and turns them into something special with a rich mushroom sauce, garlicky mash and honey glazed roasted carrots.
Allergens
Utensils
Tags
Carrot
3 unit(s)
Potatoes
450 grams
Garlic Clove
2 unit(s)
Skin-On British Chicken Breasts
2 unit(s)
Mixed Herbs
1 sachet(s)
Sliced Mushrooms
120 grams
Red Wine Jus Paste
22 grams
Water for the Sauce
200 milliliter(s)
Honey
1 tbsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.
Put the carrot batons on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then arrange in a single layer.
When the oven is hot, roast on the middle shelf until tender, 25-30 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Transfer the chicken to another baking tray, skin-side up.
Drizzle with oil, sprinkle over the mixed herbs, then rub to coat. Roast on the top shelf of your oven until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
When boiling, add the potatoes and garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, return the (now empty) chicken frying pan to medium-high heat with a drizzle of oil.
Once hot, add the mushrooms. Season with salt and pepper, then stir-fry until golden and softened, 4-5 mins.
Stir in the water for the sauce (see pantry for amount) and red wine jus paste. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Bring to the boil, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-8 mins. Remove from the heat.
When the carrots have 5 mins remaining, drizzle over the honey (see pantry for amount) and toss to coat. Return to the oven for the remaining time.
When the chicken is cooked, transfer to a board to rest for a couple of mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When everything's ready, slice the chicken widthways into 1cm thick slices. Reheat the red wine sauce if needed. Add a splash of water if it's a little thick.
Share the chicken between your plates. Serve the mash and carrots alongside.
Spoon the red wine sauce over the chicken to finish.
2049
kJ
Energy (kJ)
490
kcal
Energy (kcal)
7
g
Fat
1.8
g
of which saturates
72.6
g
Carbohydrate
25.3
g
of which sugars
13.8
g
Dietary Fibre
39.6
g
Protein
1.44
g
Salt
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