Roasted Chicken with Cranberry Gravy & Leek Hash
A new take on a classic recipe, we added chopped cranberries to a savory gravy to give it a sweeter touch. Paired with a leek hash, its flavorful, hearty and filling.
Equipment
- Cutting Board
- Chef Knife
- 2 Saute pans
- Heat resistant spoon/spatula
- Sheet Tray
- Tongs
- Thermometer
- Whisk
Ingredients
- 1 each Chicken Breast halved
- 1/2 Tbsp Thyme chopped
- 1/2 Tbsp Sage chopped
- 1 Tbsp Cranberries crushed
- 1/4 each Onion julienne
- 1 clove Garlic minced
- 1 each Leek the white part, washed and julienne
- 1 each Carrot peeled, diced
- 1/4 each Bell Pepper diced
- 1 each Potato small dice
- 2 Tbsp Butter
- 1/2 Tbsp Flour
- 2-3 oz Stock
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Preheat the oven to 350 F.
- Season the chicken with salt and pepper. Sear in a saute pan with 1 Tbs oil on each side. Finish in the oven until an internal temp of 165 F, about 20 minutes
- In the same pan add in 1/2 Tbs butter and a bit of the onions, whisk in the flour to make a roux and then whisk in the stock and a bit of the herbs. Bring to a simmer and let sauce thicken a bit. Finish with crushed cranberries, adjust seasoning and remove from heat.
- In a saute or sauce pan add in the butter, onions, potato and garlic. Sweat them for 3 minutes. Add in the carrot, leeks and herbs and cook 4 minutes. Season.
- Stir in the bell pepper and cook another 3-5 minutes or until leeks and potato are tender. Turn off heat, adjust seasoning if needed.
- Serve with sauce on top
- Enjoy!
Nutrition
Calories: 121kcalCarbohydrates: 4gProtein: 1gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 217mgFiber: 1gSugar: 1gVitamin A: 582IUVitamin C: 4mgCalcium: 17mgIron: 1mg
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