Grandma’s Chicken Dinner – chicken breast, with chicken cracking, stuffing, mash, vegetables, beetroot with horseradish sauce and gravy

Cooking Time

Ingredients

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Ingredients

  • g Large chicken breast – skin on x 2
  • ml boiling water for stuffing
  • g sage and onion stuffing
  • g potato
  • g butternut squash
  • g peas
  • g carrots
  • ml beetroot juice
  • g horseradish
  • g The Best chicken gravy
  • g chicken bouillon
  • g McDougalls thickening granules
  • g Paprika
  • g salt
  • g pepper
  • g butter for mash

Method

  • 1

    Step 1

    Skin chicken, place skin on parchment on baking tray, season skin and place more parchment and another tray on top.
  • 2

    Step 2

    Cook at 180 for 15 minutes, remove top tray and bake again for 10 minutes.
  • 3

    Step 3

    Place chicken in tin, season, add some chicken stock. Cook for 25 minutes at 180 basting occasionally, dust with paprika on final baste.
  • 4

    Step 4

    Make up stuffing, roll into balls and bake for 12mins.
  • 5

    Step 5

    Peel potatoes, butternut squash and carrots.
  • 6

    Step 6

    Boil potatoes, once boiling add butternut squash after five minutes.
  • 7

    Step 7

    Make sauce by heating up beetroot juice and horseradish, add thickening granules, heat until dissolved.
  • 8

    Step 8

    Cook carrots, when tender add peas.
  • 9

    Step 9

    Mash potatoes and butternut with butter – season.
  • 10

    Step 10

    Make up best of gravy, with boiling water until desired consistency reached.
  • 11

    Step 11

    Cut chicken crackling and portion chicken up.
  • 12

    Step 12

    Pipe mash on to plate. Assemble the rest of the dish.

Ingredients

  • 320 g Large chicken breast – skin on x 2
  • 150 ml boiling water for stuffing
  • 56 g sage and onion stuffing
  • 500 g potato
  • 300 g butternut squash
  • 120 g peas
  • 200 g carrots
  • 100 ml beetroot juice
  • 20 g horseradish
  • 20 g The Best chicken gravy
  • 10 g chicken bouillon
  • 8 g McDougalls thickening granules
  • 10 g Paprika
  • 15 g salt
  • 5 g pepper
  • 40 g butter for mash