Chicken & Cheesy Brussels Sprouts Toss
with Pre-Cut Potato & Gravy
- Gluten
- Wheat
- Soy
- Milk
- Sulphites
- Eggs
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Bring some pub vibes home with these juicy herby chicken thigh and rich gravy. We've paired them with crispy pre-cut potato wedges and a sophisticated Parmesan Brussels sprouts salad to cut through the richness. It's a comforting classic that makes weeknight dining feel like a real treat.
Ingredients
1 packet
Chopped Potato
1
Brussels Sprouts
330 g
Chicken Thigh
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1
Pear
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
10 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Boil the kettle.
• Place chopped potato on a lined oven tray. Drizzle
with olive oil, season with salt and toss to coat.
• Roast until tender, 25-30 minutes.
• Meanwhile, halve Brussels sprouts and place on a
second lined oven tray.
• Drizzle with olive oil, season with salt and pepper
and toss to coat.
• Arrange Brussels sprouts, cut-side down, and roast
until tender, 15-18 minutes. Allow to cool slightly.
TIP: The Brussels sprouts will char slightly, this adds to
the flavour!
• While Brussels sprouts are roasting, thinly slice pear into wedges.
• Cut chicken thigh into 2cm chunks
• When potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, until browned and cooked through, 5-6 minutes.
• When Brussels sprouts are slightly cooled, transfer
to a large bowl. Add pear, mixed salad leaves,
Parmesan cheese and a drizzle of balsamic vinegar
and olive oil.
• Toss to combine, then season to taste with salt
and pepper.
• In a medium heatproof bowl, combine gravy
granules and the boiling water (see ingredients),
whisking until smooth, 1 minute.
• Divide chicken, cheesy Brussels sprouts toss
and pre-cut potato between plates.
• Pour gravy over rissoles to serve. Enjoy!
