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Mother's Day Sunday Lunch
Sunday Lunch


For the Chicken Pieces


4 – 8 Chicken Pieces

100ml Lemon Juice

2 Cloves Garlic, finely chopped

½ Teaspoon Crushed Black Pepper

1 Teaspoon Dried Mixed Herbs

½ Teaspoon Mustard Powder

150ml Oil

2 Heaped Tablespoons Gravy Powder

1 Cup Chicken stock

1 Cup Hot Water

For the Sautéed Baby Peas


2 cups McCain Baby Peas

1 Onion thinly sliced

50g toasted almonds

50ml Soy Sauce


4 -6


Method for the Chicken Pieces:

  1. Marinade the chicken in the above ingredients for 1 hour.
  2. Arrange the chicken pieces on a roasting tray and roast at 200°C for 20 minutes.
  3. Turn the heat down to 175°C and roast for a further 15 minutes until the chicken is crispy and tender.
  4. Remove the Chicken from the roasting tray and allow to rest while preparing the gravy.
  5. Pour the excess oil from the tray and place the tray on a hot stove-top.
  6. Pour the chicken stock over the hot tray and scrape the sediment of the pan while it bubbles
  7. In a small saucepan over a slow heat, dissolve the gravy powder on the hot water, add the reduced wine mixture, adjust seasoning and simmer down slowly until the sauce has thickened.
  8. Extra water can be added should the consistency be too thick

Method for the Peas:

1. In large frying pan sauté onions and peas until excess moisture has been absorbed.

2. Season with Soy sauce and sprinkle with toasted almonds before serving

For the Butternut Mash:

Take 2 Cups of portioned Butternut and heat as per on pack instructions