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Pan-Fried Chicken, Roast Veg, Stuffing & Gravy

Pan-Fried Chicken, Roast Veg, Stuffing & Gravy

Rating
4.5rating out of 5

(3191 reviews from our customers)

Prep Time

40 min

Cuisine

British

Sometimes you just need a classic roast, and this nifty option gives you those familiar flavours in a fraction of the time. You'll cook chicken in rich gravy and serve alongside tray-baked roast parsnip, carrot, Tenderstem and potatoes. You'll even learn how to make homemade sage & onion stuffing balls just in time for Christmas!

Prep Time

40 min

Cuisine

British

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
parsnip
100g parsnips
Shallot
1 shallot
garlic-clove
4 garlic cloves
Hendersons-relish
1 tbsp Henderson's Relish
large British chicken breast
1 large British chicken breast fillet
Panko breadcrumbs edit
60g panko breadcrumbs †
dried sage
1 tsp dried sage
Potatoes
300g potatoes
Tenderstem broccoli
80g Tenderstem broccoli
Carrot
2 carrots
chicken stock cube (new 5/18)
1 chicken stock cube †
You Will Need
Butter, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g parsnips
  • 1 shallot
  • 1 garlic clove
  • 1 tbsp Henderson's Relish
  • 1 large British chicken breast fillet
  • 60g panko breadcrumbs<span class="strong">†</span>
  • 1 tsp dried sage
  • 300g potatoes
  • 80g Tenderstem broccoli
  • 1 carrot
  • 1 Knorr chicken stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 435 kJ
103 kcal
2154 kJ
510 kcal
Fat
of which saturates
1.1 g
0.3 g
5.3 g
1.7 g
Carbohydrate
of which sugars
15 g
2.5 g
74.1 g
12.2 g
Fibre 1.5 g 7.2 g
Protein 9.6 g 47.6 g
Salt 0.55 g 2.7 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
100g parsnips
parsnips
1 shallot
shallot
1 garlic clove
garlic
1 tbsp Henderson's Relish
water, spirit vinegar, sugar, colour-caramel, syrup, salt, tamarinds, acetic acid, cayenne pepper, cloves, saccharin, galic oil, tragacanth & isopropyl alcohol
1 large British chicken breast fillet
chicken breast fillet (100%)
60g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 tsp dried sage
100% sage
300g potatoes
potato
80g Tenderstem broccoli
tenderstem broccoli(100%)
1 carrot
carrot
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
Allergens
  • Allergens highlighted by † (gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Quickedy Quick Roast Chicken Dinner

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Top, tail, peel and slice the carrots 

Top, tail, peel and chop the parsnip[s] into small bite-sized pieces

Dice the potatoes (skins on), then crush 3 [6] of the garlic cloves with the side of your knife (keeping the skins on)

 

2 Quickedy Quick Roast Chicken Dinner

Add the chopped carrot, parsnip, potato and crushed garlic to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt and pepper

Put the baking tray in the oven for 25-30 min or until the vegetables are tender and browned 

Boil a kettle

3 Quickedy Quick Roast Chicken Dinner

Meanwhile, peel and finely chop the shallot[s]

Peel and finely chop (or grate) the remaining garlic

Heat a large, wide-based pan with a large knob of butter over a medium heat

Once melted, add the chopped shallot and garlic and cook for 2-3 min or until the shallot has softened, then add the dried sage and cook for a further 30 sec – this is your sage & onion butter

 

4 Quickedy Quick Roast Chicken Dinner

Dissolve 1/2 [1] chicken stock cube in 150ml [300ml] boiled water 

Combine the chicken stock, panko breadcrumbs and the sage & onion butter in a bowl and set aside to cool and absorb the liquid

Meanwhile, place your hand flat onto the chicken breast fillet[s] 

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces

5 Quickedy Quick Roast Chicken Dinner

Return the pan to a medium-high heat with a generous drizzle of vegetable oil 

Once hot, add the chicken breast with a pinch of salt and pepper and cook for 2-3 min or until browned on both sides

Add the Tenderstem broccoli to the baking tray with the vegetables for the last 10-12 min of cooking time

6 Quickedy Quick Roast Chicken Dinner

Reboil a kettle

Meanwhile, divide the sage & onion stuffing into 2 [4] and shape into stuffing balls

Add the stuffing balls to a baking tray and put them in the oven for 10-12 min or until they're browned

 

7 Quickedy Quick Roast Chicken Dinner

Meanwhile, dissolve the remaining chicken stock cube in 250ml [450ml] boiled water

Add 1 tbsp [2 tbsp] flour to the pan and stir for 30 secs

Stir in the chicken stock and Henderson's Relish and cook, covered, for 10-12 min or until the chicken is cooked through (no pink meat!) and the gravy has thickened

Once cooked, remove the chicken and slice finely

8

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Serve the sliced chicken and gravy with the roast vegetables and sage & onion stuffing balls

Enjoy!

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