Chicken in Cranberry-Orange Sauce with bacon
with Brussel sprouts & potato wedges
Pecans are known as a brain food. They contain vitamins B and E, which are understood to positively impact brain function!
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
250 g
Oven-ready potato wedges
1 piece
Chicken breast
25 g
Bacon lardons
½ piece
Red onion
150 g
Brussels sprouts
(Contains: Selderij)
½ piece
Easy peel orange
½ sprig
Fresh rosemary
2.5 g
Fresh thyme
(May be present: Selderij)
80 g
Cranberry chutney
10 g
Salted pecans
(Contains: Noten, Pecannoten)
Not included in your delivery
1 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
½ tablespoon
White wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. Slice the onion. Zest and juice the orange. Discard the rosemary stalks and finely chop the leaves. Melt a knob of butter in a frying pan over high heat and sear the chicken for 1 - 2 minutes per side, seasoning with salt and pepper. Combine the cranberry chutney with 30ml orange juice per person.
Add a drizzle of olive oil to an oven dish and fill with the onion. Drizzle over the white wine vinegar. Top with the chicken and drizzle over the cooking juices from the pan. Add the cranberry-orange sauce, some thyme stalks and half of the rosemary. Keep the pan for step 4.
Transfer the oven dish to a lined baking sheet with the potato wedges alongside. Drizzle the wedges with olive oil and scatter over the rest of the rosemary. Season with salt and pepper, then roast in the oven for 18 - 20 minutes.
Boil plenty of water in a pot or saucepan. Remove the stem of the Brussels sprouts, chop them in half and cook them for 4 - 5 minutes. Meanwhile, re-heat the reserved pan over medium-high heat and fry the bacon lardons for 4 - 6 minutes. Then, transfer the bacon lardons to a plate with kitchen paper.
Did you know... Brussels sprouts are high in vitamin C, iron (for healthy energy levels), vitamin E (for a strong immune system) and fibre (to keep your gut healthy).
Melt a knob of butter in the same pan over medium-high heat, then fry the Brussels sprouts for 3 minutes, stirring occasionally. Add the honey, pecans and the bacon lardons and fry for 1 more minute. Season to taste with salt and pepper.
Serve the potato wedges on plates with some mayonnaise alongside. Serve with the chicken and top with the cranberry sauce and the onion. Garnish with orange zest as preferred. Serve with Brussels sprouts and bacon lardons.
