with Shallot Gravy and Creamy Mash
Ingredients: Russet potato • Chicken thighs • Green beans • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Gravy spice blend (soy, wheat) (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) • 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) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
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Tags
Chicken Thighs
270 g
Russet Potato
2 unit(s)
Green Beans
170 g
Shallot
1 unit(s)
Zesty Garlic Blend
7 g
Cream
56 mL
Chicken Broth Concentrate
1 unit(s)
Gravy Spice Blend
20 g
Pepper
0.25 tsp
Butter
2 tbsp
Salt
0.25 tsp
Oil
0.5 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Cook for 10-12 min, until fork-tender.
- Meanwhile, trim, then halve green beans.
- Peel, then finely chop shallot.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with 2 tsp (4 tsp) Zesty Garlic Blend, salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. Transfer to an unlined baking sheet.
- Roast in the middle of the oven for 8-10 min, until chicken is cooked through.**
- Carefully wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add green beans, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) Zesty Garlic Blend. Season with salt and pepper.
- Cook for 4-5 min, stirring occasionally, until water evaporates.
- Transfer to a plate, then cover to keep warm.
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl for 1 min, until butter is melted.
- Add shallots. Season with remaining Zesty Garlic Blend, salt and pepper. Cook for 2-3 min, stirring often, until softened.
- Sprinkle Gravy Spice Blend over shallots, then stir to coat.
- Add 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil. Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Remove from heat. Cover to keep warm.
- When potatoes are done, drain and return to the same pot, off heat.
- Mash cream and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper, if you like.
- Thinly slice chicken. Stir any juices from the baking sheet into gravy.
- Divide chicken, green beans and mash between plates.
- Spoon gravy over chicken and mash.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
680
kcal
Calories
32
g
Fat
16
g
Saturated Fat
63
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
37
g
Protein
200
mg
Cholesterol
1000
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Potatoes, Green Beans and Cream of Chicken Gravy
