Chicken Welsh Rarebit with Roasted Root Vegetables

Destination: Wales. Despite the name, Welsh rarebit contains no rabbit. It's traditionally a cheese-based sauce melted over toasted bread. This version spoons a rich mustard cheese sauce over pan-fried chicken and finishes it under the heat until golden and bubbling.

Serves 2 · 30 mins + prep

Naturally, fresh poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.

In your box

• 2 chicken breast fillets
• 1 ATLAS mustard sauce tub
• 1 leek
• 1 carrot
• 2 desiree potatoes
• 1 parsley bunch*

*Parsley may be split across other dishes - please read each recipe carefully.

From your pantry

Olive oil, salt, pepper

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Wash the vegetables. Preheat the oven to 190°C. Cut the green leafy top off the leek and discard. Cut the leek in half lengthways and wash under the tap to remove any dirt. Cut the potatoes into wedges and the carrot into batons. Roughly chop 1 teaspoon per person of parsley leaves.

2. Roast the vegetables. Place the leek (cut side up), potatoes and carrot on a lined baking tray. Drizzle with olive oil, sprinkle with salt and roast for 15-20 minutes or until golden brown and cooked through. Give the veggies a shake halfway through cooking and spin the tray around so they cook evenly.

3. Cook the chicken. Heat a splash of oil in an oven-proof frying pan over medium-high heat. Add the chicken and cook for 5 minutes or until golden brown. Place a weight over the top, such as a plate, to ensure an even cook. Flip the chicken and continue cooking for about 6 minutes or until cooked through.

4. Add the sauce. If your frying pan isn't oven safe, transfer the chicken to a lined baking dish. Top with the mustard sauce and place in the oven (or under the grill) for 3-5 minutes, or until the cheese in the sauce has melted and the sauce is golden brown and bubbling.

To serve

Divide the roasted veggies and chicken rarebit between serving plates and top with the chopped parsley.

Chef's tips

• Wanna wing it? Add mushrooms or kale to the roasting tray.
• Serve with a fried egg on top to turn it into a 'golden buck'.
• You'll want an oven-proof frying pan (or a frying pan and a baking dish) and a lined baking tray for this one.

Allergens: garlic, onion, dairy.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our France & Europe Cuisine Box, delivered 3rd-5th October - order by Tuesday midnight →