Name: [Superstar] NZ French-Style Chicken & Bacon Red Wine Jus with Steamed Veggies & Mash
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 2 packet Potato; 2 Garlic; 1 Carrot; 1 Broccoli; 320 g Chicken Breast; 1 sachet Savoury Seasoning; 100 g Diced Bacon; 1 packet Red Wine Jus; 1 drizzle olive oil; 2 tbs milk; 40 g butter (for the mash); 15 g butter (for the sauce)

HelloFresh

Recipes

[Superstar] NZ French-Style Chicken & Bacon Red Wine Jus

with Steamed Veggies & Mash

Get up to $175 off

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

Potato

Garlic

Carrot

Broccoli

320 g

Chicken Breast

1 sachet

Savoury Seasoning

100 g

Diced Bacon

1 packet

Red Wine Jus

(May be present: Almond, Eggs, Wheat, Gluten, Sesame, Soy, Fish, Milk. )

Not included in your delivery

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk; )

40 g

butter (for the mash)

(Contains: Milk; )

15 g

butter (for the sauce)

(Contains: Milk; )

Nutrition Values

Calories558 kcal

Energy (kJ)2340 kJ

Fat43.2 g

of which saturates21.8 g

Carbohydrate20.6 g

of which sugars7.6 g

Dietary Fibre8.8 g

Protein54.9 g

Sodium1140 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

•Stor kastrull

•Large Frying Pan

Cooking Steps

Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
Peel potato and cut into large chunks. Peel garlic cloves. Thinly slice carrot into sticks. Chop broccoli (including stalk!) into small florets.
Cook potato in the boiling water for 6 minutes. Place a colander or steamer basket on top and add broccoli and carrot.
Cover and steam until veggies are tender, and potatoes are easily pierced with a fork, for another 7-8 minutes.

Once veggies are done, transfer to a bowl. Season and cover to keep warm.
Drain potatoes and return to saucepan. Add the milk, butter (for the mash) and a generous pinch of salt. Mash until smooth and cover to keep warm.

While veggies are cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
In a medium bowl, combine chicken, savoury seasoning, a drizzle of olive oil and a pinch of salt.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
Transfer to a plate and cover to keep warm.

TIP: The chicken is cooked when it is no longer pink inside.

Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
Remove pan from heat then add red wine jus, the butter (for the sauce) and any resting chicken juices, stirring, until combined.