Roasted Herby Chicken & Creamy Black Garlic Sauce

Name: Roasted Herby Chicken & Creamy Black Garlic Sauce with Bacon Greens & Parmesan Mash
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potatoes; 40 g butter; 2 tbs milk; ¼ tsp salt; 1 packet grated Parmesan cheese; 1 bunch asparagus; 1 bag sugar snap peas; 1 tub black garlic; ½ bunch rosemary; 1 bunch oregano; 1 packet macadamias; 1 packet diced bacon; 1 packet chicken breast; 1 packet light cooking cream; ½ cube chicken stock

with Bacon Greens & Parmesan Mash

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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 Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Macadamia

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

potatoes

1 packet

grated Parmesan cheese

(Contains: Milk;)

1 bunch

asparagus

1 bag

sugar snap peas

1 tub

black garlic

½ bunch

rosemary

1 bunch

oregano

1 packet

macadamias

(Contains: Macadamia; May be present: Milk, Peanuts, Sesame, Soy, Cashew, Pistachio, Almond, Walnut.)

1 packet

diced bacon

(May be present: Milk, Soy.)

1 packet

chicken breast

1 packet

light cooking cream

(Contains: Milk;)

½ cube

chicken stock

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

¼ tsp

salt

Nutritional Values

per serving

Energy (kJ)3978 kJ

Fat64.6 g

of which saturates32.3 g

Carbohydrate35.5 g

of which sugars9.5 g

Protein58.1 g

Sodium1293 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

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.

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.

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.

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.

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.

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.