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Chicken with Mushrooms using a Ready-to-Roast Joint
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Chicken with Mushrooms using a Ready-to-Roast Joint
Dinner couldn't be easier with our chicken joint, a simple sauce and seasonal English asparagus.
- Preparation time: 10 minutes
- Cooking time: 50 minutes
-
Total time:
1 hour
Serves: 2
Ingredients
- 1 Waitrose easy... Chicken Breast Joint (see Cook's tips)
- 250g asparagus
- 2 tbsp extra virgin olive oil
- 100g button mushrooms, sliced
- 1 tbsp Waitrose Cooks' Ingredients Easy on the Dijon Mustard
- 3 tbsp vegetable stock
- 4 tbsp half-fat crème fraîche
- 20g pack fresh flat-leaf parsley, chopped
Method
- Preheat the oven to 190°C, gas mark 5. Roast the chicken joint for 50 minutes.
- Ten minutes before the chicken is ready, lay the asparagus on a baking tray and drizzle with 1 tablespoon of the olive oil. Season and roast in the oven alongside the chicken.
- Meanwhile, make the sauce by heating the remaining tablespoon of olive oil in a small saucepan. Add the mushrooms and fry for 2-3 minutes until soft. Stir in the mustard and stock.
- Add the crème fraîche and stir into the sauce with the parsley. Season with freshly ground black pepper. Slice the chicken joint and serve with the sauce, roasted asparagus and chunky roasted sweet potato wedges. Cook the sweet potatoes alongside the chicken for about 30-40 minutes.
Cook's tips
The flavours in the fresh mushroom sauce make it ideal for serving with grilled steaks, too.
Try other ready-to-roast joints from our easy... range, such as Chicken Breast Joint with a Leek & Crispy Bacon Stuffing.
Comments
Glossary
Nutritional Info
Typical values per serving:
| Energy |
2853.488kJ 682.0kcal |
|---|---|
| Fat | 45.3g |
| Saturated Fat | 16.3g |
| Sugars | 5.5g |
| Salt | 1.7g |
This recipe was first published in May 2007.
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