with Roasted Veggies and Gravy
This simple but decadent dish is packed with layers of flavour and texture! Tender chicken thighs are smothered in a creamy gravy and topped with crunchy, crispy shallots. Roasted carrots and zucchini round out the plate. Ingredients: Yellow potato • Chicken thighs • Zucchini • Carrots • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (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) • Garlic powder.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Gravy Spice Blend
2 tbsp
Yellow Potato
350 g
Chicken Broth Concentrate
1 unit(s)
Crispy Shallots
28 g
Garlic Powder
1 tsp
Zucchini
1 unit(s)
Carrot
1 unit(s)
Oil
1.5 tbsp
Pepper
0.25 tsp
Unsalted Butter
3 tbsp
Salt
0.25 tsp
Milk
3 tbsp
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut carrot into 1/4-inch rounds.
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy.
- Season with salt and pepper, to taste.
- Meanwhile, add carrots, zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic powder, salt and pepper, then toss to combine.
- Roast veggies in the middle of the oven, stirring halfway through, until tender-crisp, 18-20 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the remaining garlic powder.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.
- Remove from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl until melted.
- Heat the pan over medium. Sprinkle in Gravy Spice Blend and remaining garlic powder, then whisk to combine, 30 sec.
- Gradually whisk in broth concentrate and 3/4 cup (1 1/2 cups) water until smooth. Bring to a simmer, whisking occasionally.
- Once simmering, add chicken and any juices from the plate. Cover and cook, flipping once, until chicken is cooked through, 6-8 min.**
- Season with salt and pepper, to taste.
- Thinly slice chicken.
- Divide chicken, mash and veggies between plates.
- Spoon gravy over top.
- Sprinkle crispy shallots over chicken.
700
kcal
Calories
41
g
Fat
18
g
Saturated Fat
57
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
36
g
Protein
180
mg
Cholesterol
800
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
with Mashed Potatoes, Roasted Veggies and Gravy
