It takes 29 minutes to make this roast, from first heat of the pan to placing it on the table. That's about the time an episode of Dora lasts, for anyone keeping count.
Ingredients
1 Free Range Chicken Breast
1/3 sweet potato - diced
1 carrot - diced
2/3 cup frozen peas
A few sprigs of mint, finely chopped,
about 150g butter
2 tablespoons spelt flour
1 tablespoon fruit jam (optional)
1/2 cup filtered water
Pre-heat oven to 200'c fan.
Heat a small knob of butter (about 40g) in an oven-proof pan over moderate heat. Add the chicken breast to sear, then the orange vegetables. Don't shake the pan. You'll flip the chicken breast once, and at this stage, you'll want to gently toss the other vegetables to coat in butter. This will take around four minutes.
Place the pan in the oven and leave to cook for twenty minutes. Have a glass of wine, or cup of tea, depending on which way your preferences run. Hands up, I sorted laundry with a strong black coffee <3
After 19 minutes, place 1/2 the remaining butter into a small saucepan with the frozen peas and mint. Stir intermitently - they will just gently heat over the next few minutes.
Next, remove the pan from the oven and place back on the stove top. Gently transfer the chicken and vegetables to a chopping board, leaving about three cubes of veggies in the pan.
Because the chicken breast is skinless and a low-fat cut, there will not be much fat left in the pan - don't worry about that. Heat the pan and the remaining butter and the spelt flour. Stir until a paste forms, mashing the veg as you go. Add the water, and a tablespoon of jam if using, continue to stir over low heat for one minute. A gravy should now be bubbling away contentedly, ready to go.
So easy, and such a lovely dinner for little people. Happy cooking!
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