Chicken Breast with Apple-Cranberry Jus & Pecans
over red cabbage & parsnip mashed potatoes- Gluten
- Mosterd
- Soja
- Gerst
- Noten
- Pecannoten
- Mosterd
- Soja
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Selderij
While pecans are commonly referred to as nuts, they're actually a type of fruit! They fall into the category of "drupes" – fruits which contain a hard pit at the center. Other examples of drupes include peaches, plums, cherries and olives.
Ingredients
200 g
Potatoes
½ piece
Parsnip
1 piece
Chicken breast
½ piece
Apple
½ sprig
Fresh rosemary
5 g
Worcestershire sauce
(Contains: Mosterd, Soja, May contain traces of allergens, Gluten, Mosterd, Soja, Gerst)
20 g
Cranberry chutney
100 g
Shredded red cabbage
10 g
Raisins
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
1 pinch
Nutmeg
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Flour
½ tablespoon
Red wine vinegar
150 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the potatoes and parsnip.
- Peel or thoroughly wash the potatoes and the parsnip.
- Cut both into rough chunks.
- Parboil the potatoes for 4 - 6 minutes.
- Transfer the parsnip to the potatoes and boil for 8 - 10 more minutes.
- Reserve a small amount of the cooking liquid, then drain and set aside.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the chicken for 2 minutes per side, seasoning with salt and pepper.
- Lower the heat and fry the chicken for 4 more minutes, or until done.
- Remove from the pan and allow to rest under aluminum foil.
- Meanwhile, prepare the stock.
- Core and dice the apple.
- Deglaze the frying pan with the red wine vinegar.
- Add the flour, the stock, the rosemary sprig, the Worcestershire sauce, the apple and the cranberry chutney.
- Mix well and simmer for 3 - 5 minutes. Season to taste with salt and pepper.
- Roughly chop the parsley in the meantime.
- Mash the parsnip and the potatoes with a knob of butter and a splash of cooking liquid as necessary.
- Grate a pinch of nutmeg as preferred directly into the mash, then mix well to combine.
- Stir in the red cabbage and the raisins, then season to taste with salt and pepper.
- Remove the rosemary from the sauce and discard.
- Serve the mash on deep plates and top with the chicken.
- Drizzle with the apple-cranberry jus.
- Garnish with the parsley and the pecans to finish.
