Crispy Chicken & Onion Gravy Sandwich inspired by Friends (S05E09)

By Gousto

Friends, The One with Ross’ Thanksgiving Leftover Sandwich. (S05E09, 4 mins 4 seconds)

Jump aboard the gravy train for this twist on the classic Christmas trimming. You’ll bake gravy-soaked ciabatta until golden, fill it with crispy onion chicken and serve with chunky skin-on chips. Dunk in leftover gravy and enjoy.

Ingredients

For 2 people [double for 4]

2 ciabattas
8g Marmite
3 white potatoes
1 shallot
2 British chicken breast portions
15ml cider vinegar
5.5g beef stock mix
15g crispy onions
18g Dijon mustard
1 gem lettuce

You’ll also need

Flour, olive oil, pepper, salt, sugar, vegetable oil

Cooking instructions 45 mins

For 2 people [double for 4]

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air. Cut the potatoes (skins on) into chips, then add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp.

Step 2

Add the chicken breast portions to a chopping board. Slice through the thickest part of the chicken breast portions, being careful not to cut all the way through, then open them out like a book. Cover them with cling film and bash with a rolling pin until they are of even thickness – this is your butterflied chicken. Crush the crispy onions with a rolling pin in their bag[s] and add them to a plate. Boil a kettle.

Step 3

Evenly coat both sides of the butterflied chicken in the Dijon mustard using the back of a spoon (not a mustard fan? Go easy). Add the coated chicken to the plate of crispy onions – this is your mustard & onion chicken. Add the mustard & onion chicken to one side of a baking paper-lined baking tray and set aside. Peel and slice the shallot[s].

Step 4

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the sliced shallot with a small pinch of salt and cook for 1-2 min or until slightly softened. Meanwhile, slice the ciabattas in half. Once softened, add 2 tbsp [4 tbsp] flour to the pan and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux.

Step 5

Whisk in 400ml [550ml] boiled water with the beef stock mix, Marmite and half the cider vinegar (save the rest for later!) and cook for 3-4 min or until slightly thickened – this is your gravy. Once slightly thickened, remove the pan from the heat and dip the ciabatta halves into the gravy until almost soaked through – this is your gravy bread.

Tip: You should have roughly half of the gravy left over in the pan, which will be used later!

Step 6

Transfer the gravy bread to the other side of the tray with the mustard & onion chicken. Put the tray[s] in the oven for 16-17 min or until the chicken is cooked through (no pink meat!) and the bread is crispy on the outside.

Tip: Cooking for 4? Use 2 trays!

Step 7

Once the chicken has been cooking for 10 min, return the gravy to a medium heat with 100ml [150ml] boiled water, 1 tsp [2 tsp] sugar and a pinch of salt and pepper and cook for 5-6 min or until thickened to a gravy-like consistency. Meanwhile, combine the remaining cider vinegar with 2 tbsp [4 tbsp] olive oil – this is your dressing.

Step 8

Wash the gem lettuce and pat dry with kitchen paper, remove 4 [8] leaves and set aside, then shred the inner core. To assemble, top each gravy bread base with the mustard & onion chicken, a couple of lettuce leaves, then finish with the gravy bread lid – this is your crispy chicken & onion gravy sandwich. Serve the chips and shredded lettuce to the side with the dressing drizzled over. Pour the remaining gravy into a small bowl, ready for dipping. Enjoy!

Nutritional and allergen information

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