Roast Chicken & Creamy Peppercorn Sauce
with Prosciutto Greens & Pangrattato
Make your roast chicken dinner something special by whipping up some elegant sides to go with it. From the rich and silky sauce to the subtly sweet and earthy mash, and tender greens with a salty depth of flavour from the prosciutto, this dish brings the fancy restaurant vibes to your dining table.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
half chicken
2
sweet potato
2 sprig
rosemary
1 bunch(es)
baby broccoli
1 bag
green beans
1 packet
prosciutto
¼ packet
black peppercorns
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half chicken, skin-side down first, until browned, 4-5 minutes each side. • Transfer seared chicken to a lined oven tray. Roast until cooked through, 25-30 minutes. • Cover with foil to keep warm. Set aside to rest for 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is in the pan, bring a medium saucepan of salted water to the boil. • Peel sweet potato and cut into bite-sized chunks. Pick and finely chop rosemary. Trim baby broccoli and slice any larger stalks in half lengthways. Trim green beans. Roughly chop prosciutto. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. • In the last 7 minutes, place a colander on top of the saucepan, then add baby broccoli and green beans. Cover and steam until tender, 6-7 minutes. • Transfer steamed greens to a medium bowl. Season to taste, then cover to keep warm. • Drain the cooked sweet potato and return to the pan. Add the butter, then season generously with salt. Mash until smooth. Cover to keep warm.
• Wipe out frying pan, then return to medium high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add rosemary and cook until fragrant, 1 minute. • Transfer to a small bowl. Season to taste. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prosciutto until golden, 2-3 minutes. Transfer to the bowl with the steamed veggies, tossing to combine. • Return frying pan to medium heat. Cook light cooking cream, chicken-style stock powder, crushed peppercorns and any chicken resting juices, stirring, until thickened slightly, 1-2 minutes.
• Slice roast chicken in half. • Divide sweet potato mash and prosciutto greens between plates. Pour over creamy peppercorn sauce. Top with chicken. • Sprinkle with pangrattato to serve. Enjoy!