14 · chicken · chickenandmash · chickendinner · highprotein · highproteinfoodyouwanttoeat · postworkout · protein · tastyprotein

Roast Chicken & Greens

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Prep
—
Cook
—
Total
8 min
Calories
700
Protein
68g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Ingredients

  • 1 Large Chicken Supreme
  • 4 g Olive oil
  • ½ pack Cavlo Nero (any kale will work)
  • 200 g Mashed Potato (I used M&S microwave buttery mash don’t @ me life is long)

Sauce

  • 350 g Chicken Bone broth (reduced by half)
  • 30 g white wine
  • 1 tbsp capers
  • 1 shallot
  • 1 garlic clove
  • 1 lemon

Black pepper

  • 2 tbsp chopped herbs (dill parsley, tarragon, chives, whatever you got)

Cook

Method

  1. Get the bone broth onto a medium heat and simmer gently until reduced by half.
  2. Remove the cavlo nero from the stem and blanch or steam until tender. You can go into ice water if blanching before gently squeezing to remove excess water.
  3. Slice the garlic, dice the shallot and chop your herbs.
  4. Season the chicken on both sides and place skin side down into a hot pan with the olive oil.
  5. Pop a weight on top and cook on a medium heat until starting to brown. Place in a 180C oven for 6-8 minutes until the internal temperature reaches 69C. Flip over, kiss the bottom in the pan for 20s and remove to rest.
  6. Add the shallots and garlic to the hot pan and cook until soft, about 2 minutes. Add the capers.
  7. Deglaze with wine and reduce by half.
  8. Add the chicken stock and bring to a simmer. Add the creme fraiche and mix to incorporate.
  9. Finish with the herbs, lemon juice, salt and black pepper to taste.
  10. Plate up with the mash, greens and sliced chicken breast.