Chicken and Creamy Chive Sauce
with Parmesan Potatoes and Broccoli
Creamy chive sauce envelops tender chicken with delicate onion flavour in this comforting weeknight wonder. Garlicky potato wedges and crisp broccoli add the perfect balance to this decadent dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
460 g
Russet Potato
227 g
Broccoli, florets
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, shredded
(Contains Milk)
56 g
Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. Add potatoes, half the garlic salt and 1 tbsp oil to a baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until golden brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and a quarter of the garlic salt per sheet. Roast in the middle and bottom of the oven, rotating sheets halfway through.)
While potatoes roast, cut broccoli into bite-sized pieces. Peel, then finely chop shallot. Thinly slice chives.
Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. 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 chicken to another baking sheet. Bake in the top of the oven until chicken is cooked through, 10-12 min.
While chicken cooks, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Remove the pan from heat. Transfer broccoli to a plate and cover to keep warm.
Heat the same pan over medium. 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 cream, broth concentrate and 1/2 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then add half the chives. Season with salt and pepper, then stir to combine.
When potatoes are done, sprinkle with Parmesan. Thinly slice chicken. Divide chicken, potatoes and broccoli between plates. Spoon chive sauce over chicken, then sprinkle remaining chives over top.
