with Buttery Smashed Potatoes
Here comes the flavour of a slow-cooked homemade supper. Savoury mushrooms make this tender chicken dish taste like it's been bubbling away on the stove all day. Ingredients: Yellow potato • Chicken thighs • Mushrooms • Yellow onion • Spinach • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Thighs
270 g
Yellow Potato
350 g
Mushrooms
113 g
Yellow Onion
1 unit(s)
Baby Spinach
56 g
Thyme
7 g
Gravy Spice Blend
20 g
Chicken Broth Concentrate
1 unit(s)
Garlic Salt
4 g
Salt
0.063 tsp
Pepper
0.125 tsp
Butter
3 tbsp
Milk
2 tbsp
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp (4 tsp) salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, thinly slice mushrooms.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Roughly chop spinach.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch pieces.
- Pat chicken dry with paper towels, then cut each thigh in half.
- Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min.
- Add chicken. Cook for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- Add mushrooms and onions to the pan with chicken.
- Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp and chicken is cooked through.**
- Sprinkle Gravy Spice Blend and thyme over chicken and veggies. Cook for 1 min, stirring often, until coated.
- Add 3/4 cup (1 1/2 cups) water, broth concentrate and remaining garlic salt. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Add spinach. Stir until wilted, 1-2 min. Season with pepper.
- Reheat potatoes over medium-low.
- Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with pepper.
- Divide smashed potatoes between plates.
- Top with chicken, veggies and sauce.
560
kcal
Calories
25
g
Fat
13
g
Saturated Fat
49
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
37
g
Protein
180
mg
Cholesterol
1080
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
