Pan roast chicken, wedges & greens with honey mustard onion gravy
Appliance/Function:
Ingredients
Wedges
- 400 grams Potatoes
- 2 Carrot
- 2 tbsps Olive oil
Prep ingredients
- 1 Brown onion
- 1250 mls Chicken stock
- 1 tbsp Wholegrain mustard
- 1 tbsp Honey
- 1 Broccolini or broccoli
Chicken
- 500 grams Chicken breast
- 2 tsp Olive oil
Gravy
- 1 tbsp Flour
- 1 tbsp Balsamic vinegar
Instructions
Roast wedges
- Preheat the oven to 220°C, fan-forced. Bring a steamer pot of water to a boil. Line an oven tray with baking paper. Wash and cut the unpeeled potatoes into 1cm-thick wedges. Quarter the carrot lengthwise, then halve it widthwise. Put the potato and carrot on the lined tray, drizzle with oil, season with salt and pepper and toss to coat. Roast for 20-25 mins until golden and tender.
Prep ingredients
- Meanwhile, peel and thinly slice the onion. Add the stock, wholegrain mustard and honey into a heatproof jug and whisk to combine. Trim the broccolini and halve any larger stems lengthwise.
Prep & cook chicken
- Put the chicken flat on a board, put your hand on top and halve it horizontally into fillets. Heat the second measure of oil in a medium-deep frypan over high heat. Lightly season the chicken with salt and pepper. Cook the chicken for 2 mins on each side, or until golden (the chicken won't be cooked through). Remove from the pan, leaving the oil in the pan.
Start gravy
- Reduce the heat to medium. Add the onion to the same pan and cook, stirring, for 5 mins or until softened. Sprinkle the flour over the onion and cook, stirring, for 1 min or until foaming. Gradually add the stock mixture, stirring constantly to prevent lumps from forming. Bring to a simmer.
Cook broccoli & finish gravy
- Add the chicken and any resting juices to the gravy. Reduce the heat to low and cook, turning the chicken halfway, for 4-5 mins, until the gravy is thickened and the chicken is cooked through. Stir in balsamic vinegar. Meanwhile, cook the baby broccolini in the steamer pot of boiling water for 2-3 mins, until just tender.
To serve
- Divide the pan-roast chicken, wedges and broccolini between plates. Spoon over the honey mustard-onion gravy to serve.
Nutrition
Calories: 517kcal | Carbohydrates: 51g | Protein: 42g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 719mg | Potassium: 1849mg | Fiber: 8g | Sugar: 16g | Calcium: 120mg | Iron: 3mg