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Chicken Thighs and Mushroom-Sour Cream Sauce

Chicken Thighs and Mushroom-Sour Cream Sauce

with Roasted Snap Peas and Sweet Potato Mash
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
700 kcal
Protein
: 
37g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Mustard
  • Milk
  • Sulphites
  • May contain traces of allergens
  • Tree nuts
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

270 g

Chicken Thighs

113 g

Mushrooms

113 g

Sugar Snap Peas

43 mL

Sour Cream

(Contains: Milk May be present: Milk, Sulphites)

1 unit(s)

Shallot

2 unit(s)

Sweet Potato

1 unit(s)

Chicken Broth Concentrate

10 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

12 g

Montreal Spice Blend

(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

3 tbsp

Butter*

½ tsp

Salt*

¼ tsp

Pepper*

1.5 tbsp

Oil*

Calories700 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate53 g
Sugar14 g
Dietary Fiber9 g
Protein37 g
Cholesterol190 mg
Sodium1850 mg
Trans Fat1 g
Potassium1400 mg
Calcium150 mg
Iron4.5 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.

Cooking Steps

Cook and mash sweet potatoes
1
  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • Peel, then cut sweet potatoes into 1-inch pieces.
  • In a large pot, combine sweet potatoes, 2 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-high. Simmer uncovered for 10-12 min, until fork-tender.
  • Drain, then return sweet potatoes to the pot, off heat. 
  • Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
Prep
2
  • Meanwhile, trim snap peas.
  • To one side of a parchment-lined baking sheet, transfer snap peas. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
  • Thinly slice mushrooms.
  • Peel, then finely chop shallot.
Roast chicken and snap peas
3
  • Pat chicken dry with paper towels. Season with salt and half the Montreal Spice Blend (use all for 4 servings).
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
  • Transfer chicken to the parchment-lined baking sheet, next to snap peas.
  • Roast in the top of the oven for 10-12 min, until snap peas are tender and chicken is cooked through.**
Cook mushrooms and shallots
4
  • Meanwhile, return the same pan to medium.
  • Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
  • Add mushrooms and shallots. Cook for 3-4 min, stirring occasionally, until softened slightly. Season with salt and pepper.
  • Sprinkle Cream Sauce Spice Blend over the pan. Cook for 30 sec, stirring constantly, until combined.
Finish mushroom sauce
5
  • To the pan with mushrooms, add broth concentrate. Gradually stir in 3/4 cup (1 1/2 cups) water until combined.
  • Bring to a simmer over medium-high.
  • Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
  • While sauce simmers, to a small bowl, add sour cream. Whisk in 2 tbsp (4 tbsp) sauce from the pan until smooth.
  • Remove from heat, then whisk in sour cream mixture until smooth. Season with salt and pepper.
Finish and serve
6
  • Thinly slice chicken.
  • Divide chicken, snap peas and sweet potato mash between plates.
  • Spoon mushroom-sour cream sauce over chicken and sweet potato mash.
Modularity Step (under step 3)
7

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.

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