avec sauce à l’échalote et purée onctueuse
Ingrédients : Pomme de terre Russet • Hauts de cuisse de poulet • Haricots vert • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalote • Mélange d’épices pour sauce brune (soya, blé) (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique).
Allergens
Tags
Haut de cuisse de poulet
270 g
Pomme de terre Russet
2 unit(s)
Haricots verts
170 g
Échalote
1 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Crème
56 mL
Concentré de bouillon de poulet
1 unit(s)
Mélange d'épices pour sauce
20 g
Poivre
0.25 tsp
Beurre
2 tbsp
Sel
0.25 tsp
Huile
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
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