Pan-Fried Chicken with Irish Colcannon

Mashed Potatoes

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Instructions

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1 Prep and season chicken

Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.. Combine the garlic powder, dried parsley, salt and pepper. Rub the chicken escalopes with the spice mix and set aside.

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2 Boil potatoes

Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until soft.

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3 Prep vegetables

Meanwhile, wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Discard the hard cabbage stem. Slice the cabbage leaves finely.

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4 Fry vegetables

Heat a pan over a medium heat with a drizzle of oil. Fry the leeks and cabbage with a pinch of salt for 8 min, stirring, until softened.

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5 Make mash

Once soft, drain the potatoes and return them to the pan. Mash until smooth. Add the fried leeks and cabbage. Add enough cooking cream to achieve the desired consistency. Add the butter and a generous pinch of salt. Mix well. Check the seasoning. Cover to keep warm until serving. 

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6 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Add the chicken (in batches) and fry for 3-4 min on each side or until cooked through. Rest for 2 min before serving. Serve the Colcannon mash to the side.

Tips for fussy eaters

Make traditional mash! Pan-fry the leeks and cabbage and serve them to the side.

Pro tip

Melt a knob of butter and serve it over the mashed potatoes!

Colcannon is mashed potatoes with fried leeks and cabbage, and it's yummy!

Cooking Time: 30 min

Cals 709 · Prot 53 · Carbs 66 · Fat 26

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic powder 2 Grams
Dried parsley 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Olive oil 1 Tbsp

Colcannon

Potatoes 600 Grams
Leeks 1 Pieces
Savoy cabbage 200 Grams
Olive oil 2 Tbsp
Cooking cream 100 ML
Salted butter 20 Grams
Salt 1 Tsp

Colcannon is mashed potatoes with fried leeks and cabbage, and it's yummy!

Cooking Time: 30 min

Cals 709 · Prot 53 · Carbs 66 · Fat 26

Gluten-Free

Instructions

photo

1 Prep and season chicken

Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.. Combine the garlic powder, dried parsley, salt and pepper. Rub the chicken escalopes with the spice mix and set aside.

photo

2 Boil potatoes

Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until soft.

photo

3 Prep vegetables

Meanwhile, wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Discard the hard cabbage stem. Slice the cabbage leaves finely.

photo

4 Fry vegetables

Heat a pan over a medium heat with a drizzle of oil. Fry the leeks and cabbage with a pinch of salt for 8 min, stirring, until softened.

photo

5 Make mash

Once soft, drain the potatoes and return them to the pan. Mash until smooth. Add the fried leeks and cabbage. Add enough cooking cream to achieve the desired consistency. Add the butter and a generous pinch of salt. Mix well. Check the seasoning. Cover to keep warm until serving. 

photo

6 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Add the chicken (in batches) and fry for 3-4 min on each side or until cooked through. Rest for 2 min before serving. Serve the Colcannon mash to the side.

Tips for fussy eaters

Make traditional mash! Pan-fry the leeks and cabbage and serve them to the side.

Pro tip

Melt a knob of butter and serve it over the mashed potatoes!

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic powder 2 Grams
Dried parsley 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Olive oil 1 Tbsp

Colcannon

Potatoes 600 Grams
Leeks 1 Pieces
Savoy cabbage 200 Grams
Olive oil 2 Tbsp
Cooking cream 100 ML
Salted butter 20 Grams
Salt 1 Tsp
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