Roast Chicken & Creamy Peppercorn Sauce
with Prosciutto Greens & Pangrattato
Make your roast chicken dinner something special by whipping up some elegant sides to go with it. From the rich and silky sauce to the buttery mash and tender greens with a salty depth of flavour from the prosciutto, this dish brings the fancy restaurant vibes to your dining table.
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(Contains Gluten, Wheat;)
light cooking cream
chicken-style stock powder
Not included in your delivery
Preheat the oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the half chicken, skin side down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray and roast until cooked through, 25-30 minutes. Cover with foil to keep warm and set aside to rest for 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Pick and finely chop the rosemary. Trim the baby broccoli and slice any larger stalks in half lengthways. Trim the green beans. Roughly chop the prosciutto. Crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.
Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Place a colander on top of the pan with the potato, then add the baby broccoli and green beans. Cover with a lid and steam until tender, 6-7 minutes. Transfer the greens to a medium bowl. Season to taste and cover to keep warm. When the potato is done, drain and return to the pan. Add the milk and butter and season generously with salt. Mash until smooth. Cover to keep warm.
Wipe out the frying pan and return to a medium high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the rosemary and cook until fragrant, 1 minute. Transfer to a small bowl. Season to taste. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the prosciutto until golden, 2-3 minutes. Transfer to the bowl with the steamed veggies, tossing to combine. Return the frying pan to a medium heat. Add the light cooking cream, chicken-style stock powder, crushed peppercorns and any chicken resting juices. Stir to combine and simmer until thickened slightly, 1-2 minutes.
Cut the roast chicken in half. Divide the mash and prosciutto greens between plates. Pour over the creamy peppercorn sauce. Top with the chicken. Sprinkle with the pangrattato to serve.