Rosemary Roast Chicken & Red Wine Sauce
with Broccoli Gratin & Cherry Tomato Salad
Time to celebrate the end of another year with a festive feast! For those of us who prefer a hot and hearty meal, this one’s a winner - juicy, herby chicken with a luxurious red wine sauce and a creamy and crispy broccoli gratin on the side. Add a pop of freshness with a bright cherry tomato salad!
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
Ingredients
2 sprig
rosemary
3 clove
garlic
½
lemon
1 packet
half chicken
1 sachet
Nan's Special Seasoning
1
leek
1 head
broccoli
½ packet
cream
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
½ packet
cherry tomatoes
2
radish
1 packet
Mixed Salad Leaves
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
60 g
butter
(Contains Milk; )
1 tablespoon (tbsp)
plain flour
(Contains Gluten; )
¼ cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a small bowl, place the butter and set aside to come to room temperature. • Pick and finely chop rosemary. • Finely chop garlic. • Zest lemon to get a pinch and slice into wedges. • Drizzle half chicken with olive oil and season with salt and pepper. Sprinkle with Nan's special seasoning. • Add garlic, rosemary and lemon zest to butter. Season with salt and pepper and stir to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, skin-side down first, until browned, 5 minutes each side. • Transfer to a lined oven tray. Spread half the rosemary butter over chicken, then roast chicken until cooked through, 35-45 minutes. Set aside to rest, 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice leek. Cut broccoli into small florets, then roughly chop stalk. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add the remaining rosemary butter and the plain flour and cook, stirring, until combined, 1-2 minutes. • Reduce heat to medium, then slowly whisk in cream (see ingredients) and the milk until smooth. • Add shredded Cheddar cheese and chicken-style stock powder, then stir to combine. Season with pepper and set aside.
• In a small bowl, combine panko breadcrumbs (see ingredients), grated Parmesan cheese and a generous drizzle of olive oil. Season with salt and pepper. • Place broccoli in a baking dish. Pour over white sauce and toss to coat. Sprinkle with panko mixture. • Bake until tender and golden, 20-25 minutes.
• Meanwhile, halve cherry tomatoes (see ingredients). • Thinly slice radish. • In a medium bowl, combine mixed salad leaves, cherry tomatoes, radish, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small microwave-safe bowl, microwave red wine jus and any chicken resting juices, in 30 second bursts, until warmed through.
• Divide rosemary roast chicken, broccoli gratin and cherry tomato salad between plates. • Serve with red wine sauce. Enjoy!