Chicken, Chips, & Gravy

Comfort.

INGREDIENTS

• 400g potato, cut into chips

• 1 Tbsp olive oil

• 400g chicken breast, butterflied

• 1 Tbsp olive oil

• Salt and pepper

Pickle:

• 1/2 red onion, thinly sliced

• ½ cup white vinegar

• 1 tsp sugar

• 1 tsp salt

Gravy

• 500ml water

• 1 chicken stock pot

• Pinch of diced parsley

• 3 Tbsp flour

• ¼ tsp ground cumin

METHOD

1. Preheat your oven to 200 degrees fan bake.

2. Pickle: In a small saucepan, combine the vinegar, sugar, and salt. Heat until the sugar and salt are dissolved. Place the sliced red onions in a bowl and pour the hot vinegar mixture over them. Set aside to cool.

3. Chips: Toss the sliced potatoes with olive oil and a pinch of salt. Spread them in a single layer on a baking tray. Bake in the preheated oven for 20-30 minutes, flipping halfway through, until golden and crispy.

4. Season the butterflied chicken with salt and pepper. Heat a pan over medium-high heat and add the olive oil. Once hot, cook the chicken for about 2-3 minutes on each side, or until cooked through. Remove from the pan and let it rest.

5. Gravy: In the same pan used for chicken, add water and the stock cube. Whisk until the stock cube is dissolved. Sprinkle the flour into the pan, whisking continuously to prevent lumps. Add the cumin and parsley and continue to cook until the gravy thickens. Adjust seasoning as needed.

6. Divide the chips, chicken, and pickle between two plates. Drizzle with gravy and serve immediately.

Serves Two.

Nutritional Information: per serving

Calories: 503kcal

Protein: 49g

Fat: 17g

Carbohydrate: 40g

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