Chicken Breast with Veal Gravy and Caramalized Carrots
with a scallion & potato gratin
This recipe provides 463 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Purple carrot
1 piece
Yellow carrot
1 piece
Carrot
250 g
Potatoes
½ bunch
Scallions
10 g
Pine nuts
½ sachet(s)
BBQ spice rub
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
30 g
Veal jus
(Contains: Selderij)
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
10 g
Chopped pecans
(Contains: Noten, Pecannoten May be present: Pinda's, Sesamzaad, Noten)
1 piece
Chicken breast
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ piece
(Low sodium) vegetable stock cube
1.5 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Slice the carrots lengthways into halves or quarters.
- Cut the potatoes into slices of 0.5cm.
- Chop the scallions.
- Transfer the potatoes to a pot or saucepan, along with the cream, the scallions (set aside some of the green parts for garnish) and the stock cube (see pantry for amount).
- Bring the potatoes to a boil and cook for 8 - 9 minutes over medium heat.
- Transfer the carrots to a parchment-lined baking sheet and drizzle with olive oil, then season with salt and pepper. Roast for 15 minutes in the oven.
- Roughly chop the pecans.
- Heat a frying pan without any oil over medium-high heat.
- Toast the pecans and pine nuts for 1 - 2 minutes, or until golden brown. Remove them from the pan and set aside.
- Heat a drizzle of olive oil in the same frying pan and fry the chicken for 6 - 7 minutes per side. Remove from the pan and keep warm under aluminium foil.
- In a small bowl, mix the BBQ spice rub with a drizzle of olive oil and the honey.
- Stir the herbed cream cheese into the pot with potatoes and add salt and pepper to taste.
- Transfer the potatoes and sauce to an oven dish and top with the grated aged cheese.
- Take out the baking sheet and move the carrots to one side of the tray, then add the potato gratin to the other side.
- Drizzle the BBQ spice rub oil over the carrots and bake together for 7 - 9 minutes.
- Add the veal jus to the pan you used for the chicken and heat it over low heat for 1 - 2 minutes until warm.
- If you like, you can add the chicken breast back to the pan to reheat.
- Divide the carrots over the plates.
- Serve the chicken next to the carrots and top the dish with the gravy.
- Garnish the carrots with the reserved green scallions, pecans and pine nuts.
- Serve the potato gratin next to it on the table.
