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Chicken and Creamy Chive Sauce
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Chicken and Creamy Chive Sauce

Chicken and Creamy Chive Sauce

with Parmesan Potatoes and Green Veggies

Creamy chive sauce envelops tender chicken with delicate onion flavour in this comforting weeknight wonder. Potato wedges and garlicky greens add the perfect balance to this decadent dinner!

Allergens:
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Thighs/Leg

460 g

Russet Potato

200 g

Zucchini

170 g

Green Beans

6 tbsp

Sour Cream

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

7 g

Chives

50 g

Shallot

1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

½ cup

Milk*

(Contains Milk)

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

¼ tsp

Salt*

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Nutrition Values

Energy (kJ)3264 kJ
Calories780 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate65 g
Sugar14 g
Dietary Fiber7 g
Protein48 g
Cholesterol200 mg
Sodium1790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Measuring Cups

Instructions

ROAST POTATOES
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the garlic salt on a baking sheet. Season with pepper. Roast in the middle of the oven, until golden brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the middle and bottom of the oven, rotating sheets halfway through cooking.)

PREP
2

While potatoes roast, trim green beans. Cut zucchini into 1/4-inch rounds. Peel, then finely chop shallot. Thinly slice chives. Pat chicken dry with paper towels, then sprinkle with remaining garlic salt. Season with pepper. Combine zucchini and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Set aside.

COOK CHICKEN
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake, in the top of the oven, until chicken is cooked through, 10-12 min.**

COOK VEGGIES
4

While the chicken cooks, heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with pepper. Remove pan from the heat, then transfer veggies to a plate. Cover to keep warm.

MAKE CHIVE SAUCE
5

Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Sprinkle flour over shallots. Cook, stirring often, until coated, 1-2 min. Add 1/2 cup milk (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove pan from the heat, then stir in sour cream and half the chives. Season with salt and pepper.

Finish and serve
6

When potatoes are done, sprinkle with Parmesan. Thinly slice chicken. Divide chicken, potatoes and veggies between plates. Spoon chive sauce over chicken and sprinkle with remaining chives.