• 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.

If you've opted to get chicken breasts, season in the same way the recipe instructs you to season chicken thighs.  Increase pan-frying time to 3-4 min per side.**