Poitrines de poulet rôties au four

Familiale

Peu de vaisselle

avec pommes de terre, haricots verts et sauce à la crème de poulet

8 min

Difficulté: 2/3

Canadienne

Ce savoureux repas revisite le classique « viande et patates ». Les pommes de terre crémeuses rôties et les oignons rouges sucrés partagent la même plaque à cuisson que le poulet rôti juteux pour faciliter le nettoyage. Des haricots verts tendres et une sauce crémeuse au poulet complètent le repas!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Plaque de cuisson

Cuillères à mesurer

Grande poêle antiadhésive

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

Familiale

Climate-conscious

Peu de vaisselle

Ingrédients

Poitrines de poulet

2 unit(s)

Pommes de terre à chair jaune

350 g

Haricots verts

170 g

Sel d'ail

1 tsp

Oignon rouge

1 unit(s)

Concentré de bouillon de poulet

2 unit(s)

Mélange d'épices pour sauce crémeuse

1 tbsp

Huile

1.5 tsp

Beurre non salé

3 tbsp

Poivre

0.25 tsp

Lait

0.25 cup

Sel

0.125 tsp

Preparation

Cut potatoes into 1/2-inch pieces.
Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Pat chicken dry with paper towels, then season with remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
Pan-fry until golden-brown, 1-2 min per side. Remove from heat. (NOTE: Chicken will finish cooking in next step.)
Meanwhile, peel, then halve onion. Cut into 1-inch pieces.

When flipping potatoes, sprinkle over onions, then place chicken on top.
Roast in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.**

Trim green beans.
Reheat the same pan (from step 2) over medium-high.
When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until green beans are tender-crisp, 1 min.
Season with salt and pepper, to taste. Transfer to a medium bowl, then cover to keep warm.

Reduce heat to medium.
Add 2 tbsp (4 tbsp) butter to the same pan. Swirl the pan until melted, 30 sec.
Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.
Whisk in 1/4 cup (1/2 cup) water and broth concentrates. Cook, stirring often, until slightly thickened, 2-3 min.
Whisk in 1/4 cup (1/2 cup) milk, then remove from heat.
Season with pepper, to taste.