Chicken Thighs with Creamy Chive Sauce
and Potato Wedges and Green Beans- Milk
- Wheat
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Triticale
Creamy chive sauce envelops tender chicken with delicate onion flavour. Potato wedges and garlicky green beans add the perfect balance to this decadent dinner! Ingredients: Russet potato • Chicken thighs • Green beans • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
280 g
Chicken Thighs
2 unit(s)
Russet Potato
170 g
Green Beans
56 mL
Cream
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Chives
1 unit(s)
Shallot
1 tsp
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
½ cup
Milk*
1.5 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch thick wedges.
- Add potatoes, half the garlic salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use a quarter of the garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat.
- Roast in the middle of the oven, until golden brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through cooking)
- Trim green beans.
- Peel, then finely chop shallot.
- Thinly slice chives.
- Pat chicken dry with paper towels, then season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, 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.**
- Transfer chicken to a cutting board. Cover loosely with foil to rest, 3-5 min.
- Reheat the same pan over medium.
- When hot, add green beans and 1/4 cup (1/3 cup) water. Cook, stirring occasionally, until water is absorbed and green beans are tender-crisp, 4-5 min. Season with salt and pepper.
- Remove from heat, then add 1/2 tbsp (1 tbsp) butter. Toss to melt butter, then transfer green beans to a plate. Cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring often, until softened, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over shallots. Cook, stirring often, until coated, 1-2 min.
- Add 1/2 cup (3/4 cup) milk, cream and broth concentrate. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat, then stir in half the chives. Season with salt and pepper, to taste.
- Thinly slice chicken.
- Divide chicken, potato wedges and green beans between plates.
- Spoon sauce over chicken, then sprinkle remaining chives over top.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
