Sponsored: Chicken with bacon and mushrooms
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Chicken with bacon and mushrooms
A few shortcut ingredients are all you need to conjure up this impressive autumnal meal
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200g Tenderstem broccoli
- 450g unpeeled potatoes
- 1 x 470g pack Slow Cooked Chicken Breasts with a Creamy Bacon & Mushroom Sauce by Sainsbury’s
- 1 tbsp vegetable oil
- 1 tsp dried rosemary
- 25g grated Parmesan
- 1 tbsp chopped parsley
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7, with a large baking tray in to get hot. Bring a pan of salted water to the boil, add the broccoli and cook for 2-3 minutes until just tender. Lift out to a colander, rinse in cold water and drain.
- Cut the potatoes into 2cm dice and parboil, covered, for 5 minutes. Meanwhile, cut open the chicken pouch and tip the contents into a baking dish (reserve the sauce pouch for now). Cover with foil.
- Drain the potatoes, return to the pan and toss with the oil, rosemary and seasoning then spread out on the hot baking tray and roast for 25 minutes on the top shelf, stirring after 15 minutes. Add the baking dish with the chicken to the oven at the same time as the potatoes. Toss the broccoli in the oil that’s left in the pan and set aside for now.
- When the 25 minutes are up, remove the potato tray and the chicken dish from the oven. Stir the potatoes then add the broccoli to the other end of the baking tray and scatter with the Parmesan. Discard the foil and drain off half of the juices from the chicken then stir the contents of the sauce sachet into the dish. Roast the veg and chicken for a final 5 minutes.
