For Gravy:

For vegetables:

  • Chestnut mushrooms 150.0 g
  • Green beans 200.0 g
  • Banana shallots 150.0 g
  • Seasoning (salt+pepper) 1.0 g
  • Vegetable oil 10.0 ml

For bread sauce:

  • Bay leaf 1.0 x
  • White breadcrumbs 80.0 g
  • Whole milk 300.0 ml

For Sweet Potato Fries and chicken:

  • Sweet Potatoes Fries 1.25 kg
  • Vegetable oil 50.0 ml
  • Whole chicken 800.0 g

Minimise wastage from Sunday lunch prep with this version of the Canadian classic. Great flavour combination linked by the KNORR Gravy Granules for Poultry.



  1. For Gravy:

    • Bring water to boil, whisk in KNORR Chicken Bouillon.
    • Add KNORR Gravy Granules for Poultry, whisk and simmer for 2 minutes.
  2. For vegetables:

    • Blanch green beans in boiling water and refresh.
    • Slice shallots and saute for 5 minutes.
    • When they start to caramelise add sliced chestnut mushrooms and cook for a further 2 minutes.
  3. For bread sauce:

    • Heat the milk and infuse with bay leaf and pureed onion for 20 minutes.
    • Remove bay leaf and stir in fine white bread crumbs to create bread sauce.
  4. For Sweet Potato Fries and chicken:

    • Pick the left over roast chicken, warm in a pan with a little of the gravy.
    • Fry the sweet potato fries from frozen till crispy. Drain well and Season to taste.
  5. To finish and serve:

    • Place hot sweet potato fries in a bowl.
    • Top with shallots, mushrooms, green beans and picked chicken.
    • Spoon over bread sauce and a little crispy onions.