Chicken Filet with Veal Gravy and Caramalized Carrots

Name: Chicken Filet with Veal Gravy and Caramalized Carrots with a scallion & potato gratin
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 2 piece Purple carrot; 2 piece Yellow carrot; 2 piece Carrot; 500 g Potatoes; 1 bunch Scallions; 20 g Pine nuts; 1 sachet(s) BBQ spice rub; 50 g Herbed cream cheese; 60 g Veal jus; 200 milliliters Heavy cream; 20 g Chopped pecans; 2 piece Chicken breast; 50 g Grated aged Gouda; ½ piece (Low sodium) vegetable stock cube; 3 tablespoon Olive oil; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with a scallion & potato gratin

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This recipe provides 463 grams of vegetables per portion.

Allergens:

Melk (inclusief lactose)

•Selderij

•Noten

•Pecannoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)5465 kJ

Calories1306 kcal

Fat86.1 g

Saturated Fat42.2 g

Carbohydrate76.2 g

Sugar15.2 g

Dietary Fiber23.9 g

Protein52.4 g

Salt2.5 g

Potassium720.5 mg

Calcium97.3 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Aluminum Foil

•Small Bowl

•Oven Dish

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.