Country-Fried Chicken Thighs
with Garlic Mash and Green Beans- Wheat
- Mustard
- Egg
- Wheat
- Gluten
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Fish
- Egg
- Crustaceans
Ingredients: Chicken thighs • Yellow potato • Green beans • Yellow onion • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • 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) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • 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) • Garlic.
Ingredients
270 g
Chicken Thighs
300 g
Yellow Potato
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
170 g
Green Beans
½ unit(s)
Yellow Onion
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Chicken Broth Concentrate
3 unit(s)
Garlic, cloves
Not included in your delivery
3 tbsp
Milk*
3 tbsp
Butter*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- Peel, then gently crush garlic.
- To a large pot, add potatoes, garlic and enough water to cover by 1 inch. Season with salt. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 10-12 min, until fork-tender.
- Strain and return potatoes to the pot, off heat.
- Add 3 tbsp (6 tbsp) milk, 1 tbsp (2 tbsp) butter. Mash until creamy, then season with salt and pepper.
- Pat chicken dry with paper towels. Season with salt and pepper.
- To a shallow dish, add panko. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.
- In a large non-stick pan, heat 2 tbsp (4 tbsp) oil over medium-high. When hot, add chicken. Cook for 1-2 min per side, until browned.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Carefully wipe out pan.
- Meanwhile, on a clean cutting board, trim, then halve green beans.
- Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- In the same pan (from step 3), add green beans and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until water is absorbed.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- To the same pan over medium heat, add 1 tbsp (2 tbsp) butter, then onions. Cook for 2-3 min, stirring often, until softened.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 30 sec, stirring often.
- Add broth concentrate, mustard and 1/2 cup water. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Thinly slice chicken.
- Divide chicken, garlic mashed potatoes and green beans between plates.
- Spoon sauce over chicken and mash.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to cutlet/ halve.
