.png)
When I chose this dish it was something I picked because I thought it suited my mum, we bought two boxes of four to feed the full family but the ingredients below are for two.
HOW IT COMES: I haven't got a picture but it comes in a cardboard box with a reusable ice bag plus a recipe card for each meal.
PREPARATION TIME:
30 minutes
INGREDIENTS (for 2 people):
2 British chicken breast portions
11g chicken stock mix
3 white potatoes
5g basil
150g spring greens
80g untrimmed fine green beans
1 leek
1 garlic clove
1 lemon
INSTRUCTIONS:
STEP 1: Peel and finely slice the garlic. Chop the leek in half lengthways and wash to remove any grit from between the leaves, then top, tail and slice finely. Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat. Add the whites of the sliced leek (save the greens for later!) with the sliced garlic and a pinch of a salt and cook for 4-5 min until starting to soften.
STEP 2: Meanwhile, boil a full kettle then take your chicken out of the fridge and open the packet to let it breathe before cooking. Chop the potatoes (skins on) into small pieces. Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 8-10 min or until fork-tender, then drain in a sieve and set aside, reserving the pot for later
STEP 3: Once the leek has softened, transfer everything from the pan to a plate and set aside for later. Return the pan to a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken breast portions and cook for 3 min on each side or until golden.
STEP 4: Dissolve the chicken stock mix in 200ml boiled water. Once the chicken is golden, return the leek & garlic mix to the pan and add the chicken stock. Reduce the heat to low and cook, covered, for 12-15 min or until the chicken is cooked through (no pink meat!)
STEP 5: Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and chop into small pieces. Wash the shredded spring greens, then pat them dry with kitchen paper. Chop the green beans into small pieces,
STEP 6: Return the reserved pot to a medium heat and add a knob of butter. Once hot, add the remaining leek with the spring greens, chopped green beans and a splash of water and cook for 3-4 min or until tender. Once tender, add the cooked potatoes with a large splash of milk. Season with a generous pinch of salt and pepper and crush the potatoes gently with a potato masher – this is your crushed potato colcannon.
STEP 7: Chop the basil finely, including the stalks. Cut the lemon in half. Once cooked, transfer the chicken to a clean board and leave to rest for 2 min before slicing. Return the sauce to a medium heat and add the chopped basil, the juice of 1/2 lemon and a generous knob of butter and cook for 1-2 min further or until thickened – this is your lemony basil sauce. Slice the remaining lemon into wedges. Serve the crushed potato colcannon with the sliced chicken and lemony basil sauce to the side. Garnish with a grind of black pepper and a lemon wedge. Sorted!
I didn't expect to like this dish, it's not my sort of thing but I LOVED it, it was so delicious and I can't wait to make it again and I definitely will.
Purchased from: Gousto
Star Rating: 5/5
Date Tried: Wednesday 26th January 2022
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
Comments