Ingredients
For Gravy:
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Water 1.0 l
For vegetables:
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Chestnut mushrooms 150.0 g
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Green beans 200.0 g
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Banana shallots 150.0 g
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Seasoning (salt+pepper) 1.0 g
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Vegetable oil 10.0 ml
For bread sauce:
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Bay leaf 1.0 x
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White breadcrumbs 80.0 g
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Whole milk 300.0 ml
For Sweet Potato Fries and chicken:
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Sweet Potatoes Fries 1.25 kg
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Vegetable oil 50.0 ml
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Whole chicken 800.0 g
Preparation
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For Gravy:
- Bring water to boil, whisk in KNORR Chicken Bouillon.
- Add KNORR Gravy Granules for Poultry, whisk and simmer for 2 minutes.
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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.
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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.
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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.
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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.
