Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Meanwhile slice the redcabbage as finely as possible. Discard the stem. Heat a large pot over a medium heat with 50/50/100g of butter, the cranberry sauce, balsamicvinegar and a pinch of salt. Once hot, add the redcabbage, measuredwater, 1/1/2 staranise and the cinnamon stick. Simmer, covered, for 15 min.
Tip!Star anise and cinnamon not your fave? Leave them out.
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!).
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 stockcube 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 staranise and cinnamonstick.
Serve the chicken with the redcabbage and roasted potatoes alongside. Pour the oniongravy over the chicken.