Left things late? With an air fryer ou could have Friday night dinner done in no time. This is quick and simple to rustle up and also perfect when you want a ‘proper dinner’ mid-week but are short on time and inclination.
To speed up the process I freeze any left over chicken gravy from previous dinners in an ice cube tray which I then turn out and store in a ziploc bag in the freezer. I can just defrost a few cubes as and when I need them. If you don’t have gravy ready to go I have included a hack for getting gravy on the table fast.
I have given timings for the air fryer, but this would work as a tray bake in a regular oven but will need a longer cook time of 45 minutes at 180°C.

Method:

• Heat your air fryer to 190°C.
• Mix potatoes and shallots with salt, pepper and 10ml oil in a bowl and tip into the air fryer basket or tray. Put the chicken in the same bowl and turn to coat in the residual oil then arrange it, skin side up, among the potato mix.
• Season the chicken with chicken seasoning and cook at 190°C for 12-15 minutes.
• Oil and season the carrots and Brussels sprouts in the same way as the potatoes and shallots and add to the air fryer then cook for a further 5-7 minutes.
• Toss the broccoli spears in the residual oil and add to the air fryer for the last 3-5 minutes.
• If you have frozen gravy ready to go, heat it and glaze the chicken breasts before serving.
• If you are making gravy: simmer the sliced mushroom in a little hot chicken stock for 15 minutes. In a small bowl, mix the cornflour or potato starch with a tablespoon or so of cold to make a smooth, thick liquid. Add this to the chicken stock and simmer, stirring until it reaches the consistency you are looking for. Season to taste. Note: Using dark gilled mushrooms to give the gravy a deeper colour. Then use to coat your chicken as above.
   

louismann