Experience a classic gourmet dining experience at home with this Roast Chicken Breast with Mushroom Vin Sauce, Roasted Carrots and Garlic Mash recipe. This dish combines the succulent taste of roast chicken with the comforting flavours of garlic mash, promising a dining experience that’s both luxurious and satisfying.
The star of this dish is the roast chicken breast, cooked until it’s tender and bursting with flavour. The chicken is served with a mushroom vin sauce, which adds a delightful depth of flavour to the meat.
Adding a touch of comfort to the dish is the garlic mash. This mash, made with creamy potatoes and aromatic garlic, offers a comforting taste that pairs well with the succulent chicken.
To balance out the richness of the dish, the recipe includes a serving of roasted carrots. The carrots, roasted until they’re tender and sweet, add a refreshing contrast to the meal.
This Roast Chicken Breast with Mushroom Vin Sauce, Roasted Carrots and Garlic Mash recipe is an excellent choice for those nights when you want a meal that’s luxurious, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a saucepan with lid, frying pan, baking tray, colander and a measuring jug.
Roast Chicken Breast with Mushroom Vin Sauce, Roasted Carrots and Garlic Mash
- 2 Chicken Breasts (Skin-On)
- 3 Carrots
- 2 Garlic Cloves
- 450g Potatoes
- 150g Closed Cup Mushrooms
- 1 Echalion Shallot
- 28g Red Wine Stock Paste
- 1 tsp Sugar for the Carrots
- 125ml Water for the Sauce
Step 1: Prepare the Chicken
Start by preheating your oven to 200°C and setting a large saucepan of water to boil over high heat. In a frying pan, heat a drizzle of oil over medium-high heat. Once the pan is hot, place the chicken in it skin-side down and season with salt and pepper. Fry the chicken until the skin turns golden, which should take about 5-6 minutes. Then, flip the chicken and cook for another minute on the other side. Remember not to move the chicken around in the pan to ensure the skin gets crispy. Make sure to wash your hands after handling the chicken and its packaging.
Step 2: Prepare the Carrots
While the chicken is cooking, trim the carrots and cut them into finger-length batons. You don’t need to peel them. Place the carrots on a large baking tray and drizzle them with oil. Sprinkle the required amount of sugar over the carrots and season them with salt and pepper. Toss the carrots to coat them in the oil and seasonings, then arrange them in a single layer on the tray.
Step 3: Roast the Ingredients
Transfer the chicken to a baking tray with the skin-side up. Place the carrots in the oven on the middle shelf and roast them for 5 minutes. Then, add the chicken to the top shelf of your oven. Continue roasting both the carrots and the chicken until the carrots are tender and the chicken is cooked, which should take about 18-20 minutes. Halfway through the roasting process, add the unpeeled garlic cloves to the carrot tray and let them roast for 10 minutes. Remember to wash your hands after handling the chicken and its packaging. The chicken is done when it’s no longer pink in the middle.
Step 4: Cook the Potatoes
While the chicken and carrots are roasting, chop the potatoes into 2cm chunks and add them to the boiling water with a half teaspoon of salt. Let the potatoes simmer until they’re soft enough to easily pierce with a knife, which should take about 15-20 minutes. Once the potatoes are cooked, drain them in a colander and return them to their pan. Cover the pan with a lid to keep the potatoes warm. In the meantime, thinly slice the mushrooms and shallot.
Step 5: Prepare the Sauce
Return the frying pan used for the chicken to medium-high heat. Add a drizzle of oil, the mushrooms, and a pinch of salt and pepper. Stir-fry the mushrooms until they turn golden, which should take about 4-5 minutes. Add the shallot and fry it until it softens, which should take about 3-4 minutes. Pour in the required amount of water, stir in the red wine stock, and bring the mixture to a boil. Reduce the heat and let the sauce simmer until it has reduced by half, which should take about 4-5 minutes. Then, remove the pan from the heat.
Step 6: Serve the Dish
Once the chicken is cooked, transfer it to a chopping board and let it rest for a couple of minutes. Pour any juices from the chicken tray into the sauce. Squeeze the roasted garlic out of its skin and add it to the potatoes along with a knob of butter and a splash of milk, if you have some. Season the mashed potatoes with salt and pepper to taste. Slice the chicken and serve it with the mashed potatoes and roasted carrots, spooning the sauce over the top. Enjoy your meal!