Pan-Fried Chicken with Festive Red Cabbage

Name: Pan-Fried Chicken with Festive Red Cabbage, Roast Potatoes and Gravy
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Fresh rosemary; 600 Grams of Potatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 300 Grams of Red cabbage; 50 Grams of Butter; 50 Grams of Cranberry sauce; 15 ML of Balsamic vinegar; 1 Tsp of Salt; 100 ML of Water; 2 Piece of Star anise; 1 Piece of Cinnamon stick; 20 Grams of Butter; 20 Grams of Plain flour; 200 ML of Whole milk; 28 Grams of Onion marmalade; 1 Piece of Chicken stock cube; 15 ML of Worcestershire sauce

Roast Potatoes and Gravy

In the Christmas spirit? Our festive red cabbage is the star of this dish and it's packed with winter flavours!

23 Reviews

Cals 896 · Prot 61 · Carbs 83 · Fat 36

Family Friendly

50 min

Pan-Fried Chicken with Festive Red Cabbage, Roast Potatoes and Gravy

In the Christmas spirit? Our festive red cabbage is the star of this dish and it's packed with winter flavours!

23 Reviews

Cals 896 · Prot 61 · Carbs 83 · Fat 36

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Potatoes

Fresh rosemary

10 Grams

Potatoes

600 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Red cabbage

300 Grams

Butter 4*

50 Grams

Cranberry sauce

50 Grams

Balsamic vinegar 14*

15 ML

Salt

0.5 Tsp

Water

100 ML

Star anise

2 Piece

Cinnamon stick

1 Piece

Gravy

Butter 4*

20 Grams

Plain flour 10*11*

20 Grams

Whole milk 4*

200 ML

Onion marmalade

28 Grams

Chicken stock cube 4*5*9*15*

0.5 Piece

Worcestershire sauce 6*11*

15 ML

Allergens

*4 Milk, *14 Sulphur Dioxide, *10 Wheat, *11 Gluten, *5 Eggs, *9 Soya, *15 Celery, *6 Fish

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3734 / 896
Fats (g)	35.6
of which saturated (g)	22
Carbohydrates (g)	83
of which sugars (g)	31.7
Fibers (g)	12.7
Proteins (g)	61.2
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Roughly chop the rosemary. Rinse the potatoes and chop them (skins on) into small cubes. Add them to a large baking tray with the rosemary, a drizzle of vegetable oil and a generous pinch of salt. Toss until the potatoes are fully coated. Roast for 40 min or until golden and crisp.

2 Simmer

Meanwhile slice the red cabbage as finely as possible. Discard the stem. Heat a large pot over a medium heat with 50/50/100g of butter, the cranberry sauce, balsamic vinegar and a pinch of salt. Once hot, add the red cabbage, measured water, 1 star anise and the cinnamon stick. Simmer, covered, for 15 min.

Tip! Star anise and cinnamon not your fave? Leave them out.

3 Chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked, transfer to a plate to keep warm. Reserve the pan (don't clean it!).

4 Gravy

Return the pan to a medium heat with the remaining butter. Add the flour and stir for 1 min. Gradually whisk in the milk, onion marmalade, 0.5 stock cube and Worcestershire sauce. Simmer for 4 min or until thickened. Keep warm.

5 Finish cabbage

After 15 min, remove the lid from the cabbage and increase the heat to medium-high. Cook for 3 min further, stirring. Remove from the heat and discard the star anise and cinnamon stick.