Applewood Smoke-Spiced Chicken and Alabama White Sauce
with Slaw and Potato-Corn Hash- Mustard
- Egg
- Sulphites
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Gluten
- Egg
- Crustaceans
- Tree nuts
- Peanuts
Ingredients: Red potato • Chicken breasts • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Yellow onion • Thaw-friendly corn (corn, modified vinegar) • Cucumber • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Ingredients
2 unit(s)
Chicken Breasts
400 g
Red Potato
170 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Yellow Onion
113 g
Corn Kernels
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
½ tbsp
Worcestershire Sauce
(May be present: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Hot Sauce
(May be present: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
½ g
Salt*
½ tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Applewood Smoke Spice, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- While potatoes roast, peel, then cut onion into 1/4-inch pieces.
- Thinly slice cucumber into rounds.
- To a large bowl, add half the vinegar, half the Dijon, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Whisk to combine.
- Add coleslaw cabbage mix and cucumbers. Toss to coat. Set aside.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- While pan heats, pat chicken dry. Season with salt, pepper and remaining Applewood Smoke Spice.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the top of the oven for 7-9 min, until cooked through.**
- Reheat the same pan over medium.
- Add corn, onions, 1 tbsp (2 tbsp) butter and 1/4 cup water. Cook for 4-5 min, scraping the bottom of the pan often to remove browned bits, until tender and liquid is absorbed. Season with salt and pepper.
- While veggies cook, to a medium bowl, add mayo, horseradish sauce, half the Worcestershire sauce (use all for 4 servings), remaining vinegar, remaining Dijon and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Stir to combine.
- Stir potatoes into onion-corn mixture.
- Divide slaw, chicken and potato-corn hash between plates.
- Spoon Alabama White Sauce over chicken.
- Serve hot sauce alongside.
