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.
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.
grated Parmesan cheese(ContainsMilk)
sugar snap peas
macadamias(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
diced bacon(May be present Soy)
light cooking cream(ContainsMilk)
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.