HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Herby Chicken & Creamy Black Garlic Sauce
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Roasted Herby Chicken & Creamy Black Garlic Sauce

Roasted Herby Chicken & Creamy Black Garlic Sauce

with Bacon Greens & Parmesan Mash

Gourmet
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Long after you’ve finished this meal, you’re going to remember the way it was beautifully tied together with the creamiest black garlic sauce. It’s unique sweet, savoury and umami-packed flavour works wonderfully with succulent chicken and a side of delicious bacon greens.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potatoes

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bunch

asparagus

1 bag

sugar snap peas

1 tub

black garlic

½ bunch

rosemary

1 bunch

oregano

1 packet

macadamias

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

diced bacon

(May be present Soy)

1 packet

chicken breast

1 packet

light cooking cream

(ContainsMilk)

½ cube

chicken stock

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3978 kJ
Fat64.6 g
of which saturates32.3 g
Carbohydrate35.5 g
of which sugars9.5 g
Dietary Fibre0 g
Protein58.1 g
Cholesterol0 mg
Sodium1293 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Cover to keep warm.

2

While the potato is cooking, trim the ends of the asparagus and the sugar snap peas. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth. Pick and finely chop the rosemary (see ingredients) and oregano. Roughly chop the macadamias.

3

On a plate, combine the chopped herbs and a generous pinch of salt and pepper. Drizzle the chicken with olive oil. Press the chicken breast into the herb mixture to coat. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the chicken until browned, 1-2 minutes each side. Carefully transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness).

TIP: The chicken is cooked through when it's no longer pink inside.

4

While the chicken is baking, return the pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon until golden, 2-3 minutes. Add the asparagus and macadamias and cook until asparagus has softened, 3-4 minutes. Add the sugar snap peas and cook until softened, 1-2 minutes. Season with pepper. Transfer to a plate.

5

Return the frying pan to a low heat. Add the black garlic, light cooking cream and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 1-2 minutes.

6

Slice the roasted herby chicken. Divide the Parmesan mash between plates and top with the chicken. Pour the black garlic sauce over the chicken and serve with the bacon greens.