and roasted carrot and parsnips
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Chicken Breast
320 grams
Breadcrumbs
1 pack(s)
Onion
1 unit(s)
Sage
10 grams
Carrot
2 unit(s)
Parsnip
1 unit(s)
Demi-Glace
1 sachet(s)
Green Beans
150 grams
Guinness® Paste
40 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Flour
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Pick the sage leaves and finely chop. Discard the stalks.
- Trim the parsnips and carrots then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
- Trim the green beans.
- Pop the chicken, parsnips and carrots onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the green beans for the final 12-15 mins.
- Meanwhile, place a small pot over medium-high heat with a drizzle of oil.
- Once hot, add the onion and cook for 3-4 mins. Add the breadcrumbs and sage and cook until fragrant, 1-2 mins. Season to taste with salt and pepper.
- Place a small pan over high heat with a drizzle of oil.
- Add the demi-glace, Guinness® stock paste, a knob of butter and 200ml water (per 2P). Bring to the boil for 1-2 mins.
- Divide the roasted chicken and veg between plates.
- Serve the stuffing alongside.
- Top with the gravy.
2050
kJ
Energy (kJ)
490
kcal
Energy (kcal)
6.8
g
Fat
3.7
g
of which saturates
66.3
g
Carbohydrate
25.6
g
of which sugars
14.6
g
Dietary Fiber
46.9
g
Protein
0
mg
Cholesterol
3.6
g
Salt
and roasted carrot and parsnips
