avec écrasé de pommes de terre au beurre
Ingrédients : Pomme de terre à chair jaune • Haut de cuisse de poulet • Champignons • Oignon jaune • Épinards • Mélange d’épices pour sauce brune (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) (soya, blé) • 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) • Thym • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Haut de cuisse de poulet
270 g
Pommes de terre à chair jaune
350 g
Champignons
113 g
Oignon jaune
1 unit(s)
Bébés épinards
56 g
Thym
7 g
Mélange d'épices pour sauce
20 g
Concentré de bouillon de poulet
1 unit(s)
Sel d'ail
4 g
Sel
0.063 tsp
Poivre
0.125 tsp
Beurre
3 tbsp
Lait
2 tbsp
- 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.
560
kcal
Calories
25
g
Fat
13
g
Saturated Fat
49
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
37
g
Protein
180
mg
Cholesterol
1080
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
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