Serves: 2
Ingredients:
Tesco Finest Chef's Collection Oak Smoked Chicken Crown
crispy potatoes, to serve (optional)
You will need: small saucepan, sharp knife
Method:
1. Preheat oven to 200°, fan 180°C, gas 6.
2. Decant the meat and juices from the pouch into the foil tray provided. Pat the chicken skin dry to help it crisp up. Place in the centre of the pre-heated oven and cook for 20 minutes.
3. Decant the cabbage from the pouch. For best results, drizzle a tsp of oil into a frying pan and sear for 2 minutes either side on a medium heat. Remove the chicken from the oven and add the cabbage into the tray alongside the chicken. Cook for a further 15 minutes for maximum succulence. Rest for 5 minutes before serving.
4. While the chicken rests, heat the unopened sachet of sauce in a saucepan of simmering water for 2 minutes or until warmed through. Remove, and allow to stand for 2 minutes.
5. For best results, carve the chicken off the bone and slice across the width of the breast. Cut the cabbage in half.
6. To plate, pour the chicken emulsion onto the plate. Place the sliced chicken on top and position the hispi cabbage alongside to serve.
Wine pairing: The smoked chicken flavours pair perfectly with this Brooks Road Chardonnay, from our Tesco Finest range.
See more videos from the Tesco Finest Chef’s Collection
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.