Crispy chicken with colcannon & mustard dressing
Waitrose and Partners

Crispy chicken with colcannon & mustard dressing

Weeknight time is precious, so we’ve done the crumbing and crisping for you in this hearty, family-friendly main.

5 out of 5 stars(2) Rate this recipe
HealthySource of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 380g pack frozen 4 Essential British Chicken Breast Steaks
  • 750g loose Essential Large Potatoes, peeled and cut into small chunks
  • 15g butter
  • 250g Essential Kale, thick stalks removed
  • 1 bunch Essential Salad Onions, finely chopped
  • 100ml milk
  • 100ml Essential French Dressing
  • 2 tsp wholegrain mustard
  • 1 tsp clear honey
  • ¼ x 20g pack tarragon, stalks removed


  1. Preheat the oven to 200ºC, gas mark 6. Put the chicken steaks in a roasting tin and bake for 25-28 minutes. Cook the potatoes in boiling, lightly salted water for 15-20 minutes, until tender.

  2. Melt the butter in a large saucepan and cook the kale and salad onions for 5 minutes, stirring frequently until the kale is soft and wilted. Drain the potatoes, return to the pan and mash well with the milk, a good grind of black pepper and a little salt. Stir in the kale.

  3. Put the dressing, mustard, honey and tarragon in a small pan and heat through gently for 2 minutes. Transfer the colcannon and chicken to serving plates and drizzle with the dressing.

Cook’s tip

Tarragon freezes well. Remove the rest of the pack of leaves from the stalks, return to the plastic bag, seal and freeze for up to several months. Try making the dressing again as above, for a crumbled feta, beetroot and grain salad.


Typical values per serving when made using specific products in recipe


2,358kJ/ 563kcals



Saturated Fat












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