As one of the most well known superfoods, kale is packed full of protein, vitamins & minerals. This nutritious ingredient will form part of a mouthwatering veggie medley, together with mushrooms, onions, fresh thyme & feta. Plated with pan-fried chicken breast covered in homemade black pepper sauce and oven-roasted butternut.
Chicken & Crème Fraîche Pepper Sauce
Chicken & Crème Fraîche Pepper Sauce
with sautéed veg
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut
- Button Mushrooms
- Chicken
- Creme Fraiche
- Crushed Black Peppercorns
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Kale
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SILKY, SWEET Onions
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
THYME FOR THE VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 5-6 minutes (shifting occasionally). Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 2-3 minutes. Remove from the pan, add the drained feta and the caramelised Onions, season, and cover.
BUTTER-BASTED Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy.
SAUTEED SENSATION
Plate up the sliced Chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the Butternut mash. Enjoy, Chef!
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SILKY, SWEET Onions
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
THYME FOR THE VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 5-6 minutes (shifting occasionally). Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 2-3 minutes. Remove from the pan, add the drained feta and the caramelised Onions, season, and cover.
BUTTER-BASTED Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy.
SAUTEED SENSATION
Plate up the sliced Chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the Butternut mash. Enjoy, Chef!
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SILKY, SWEET Onions
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
THYME FOR THE VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 6-7 minutes (shifting occasionally). Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 3-5 minutes. Remove from the pan, add the drained feta and the caramelised Onions, season, and cover.
BUTTER-BASTED Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy.
SAUTEED SENSATION
Plate up the sliced Chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the Butternut mash. Enjoy, Chef!
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SILKY, SWEET Onions
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
THYME FOR THE VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 6-7 minutes (shifting occasionally). Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 3-5 minutes. Remove from the pan, add the drained feta and the caramelised Onions, season, and cover.
BUTTER-BASTED Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy.
SAUTEED SENSATION
Plate up the sliced Chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the Butternut mash. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Chicken & Crème Fraîche Pepper Sauce?
The preparation time for Chicken & Crème Fraîche Pepper Sauce with sautéed veg is between 30 and 45 minutes.
What is the total time required to make Chicken & Crème Fraîche Pepper Sauce with sautéed veg?
The total time required to make Chicken & Crème Fraîche Pepper Sauce with sautéed veg is between 35 and 50 minutes.
How many servings does Chicken & Crème Fraîche Pepper Sauce provide?
4 servings
What are the main ingredients in Chicken & Crème Fraîche Pepper Sauce?
Butternut, Button Mushrooms, Chicken, Creme Fraiche, Crushed Black Peppercorns, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Thyme, Garlic Clove, Garlic Cloves, Kale, Onion, Onions
What is the nutritional information of Chicken & Crème Fraîche Pepper Sauce?
Calories: 666, Carbs: 46 grams, Fat: grams, Protein: 53.1 grams, Sugar: 13.7 grams, Salt: 619 grams
How do I prepare Chicken & Crème Fraîche Pepper Sauce?
SAUTEED SENSATION: Plate up the sliced chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the butternut mash. Enjoy, Chef! PEPPER SAUCE: Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy. BUTTER-BASTED CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. THYME FOR THE VEG: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 5-6 minutes (shifting occasionally). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 2-3 minutes. Remove from the pan, add the drained feta and the caramelised onions, season, and cover. SILKY, SWEET ONIONS: Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. BEGIN WITH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
What should be prepared from my kitchen to make Chicken & Crème Fraîche Pepper Sauce?
Butternut, Button Mushrooms, Chicken, Creme Fraiche, Crushed Black Peppercorns, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Thyme, Garlic Clove, Garlic Cloves, Kale, Onion, Onions
How many calories does Chicken & Crème Fraîche Pepper Sauce have?
666 calories
How much fat content does Chicken & Crème Fraîche Pepper Sauce have?
grams
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