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!
NEW!
Cals 891 · Prot 55 · Carbs 89 · Fat 39
Family-Friendly
Try Hello Chef Now
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!
NEW!
Cals 891 · Prot 55 · Carbs 89 · Fat 39
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
Red cabbage
300 Grams
Salted 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
Salted butter 4*
20 Grams
Plain flour 10*11*
20 Grams
Whole milk 4*
200 ML
Onion marmalade
28 Grams
Chicken stock cube 5*
0.5 Piece
Worcestershire sauce
15 ML

Allergens

*4 Milk, *14 Sulphur Dioxide, *10 Wheat, *11 Gluten, *5 Eggs
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.

Before you start

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

Instructions

Roast potatoes

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. 
Simmer

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, 1/1/2 star anise and the cinnamon stick. Simmer, covered, for 15 min.
Tip! Star anise and cinnamon not your fave? Leave them out.
Chicken

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!).
Gravy

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, 0.5/0.5/1 stock cube and Worcestershire sauce. Simmer for 4 min or until thickened. Keep warm.
Finish cabbage

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
Serve

6 Serve

Serve the chicken with the red cabbage and roasted potatoes alongside. Pour the onion gravy over the chicken.
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