Something classic chicken
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Something classic chicken

Something classic chicken

with Parmesan-Sweet Potato Mash

Sweet and savoury, these cranberry glazed chicken thighs look fancy but cook up in a breeze. Paired with a double potato mash and wholesome pan veggies for a plate full of color as well as flavour, it's a feast for the eyes and the tastebuds!

Allergènes:
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson10 minutes
DifficultéFacile

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

1 pièce(s)

Pomme de terre Russet

1 pièce(s)

Patate douce

1 pièce(s)

Carotte

1 pièce(s)

Courgette

7 g

Persil

1 pièce(s)

Échalote

2 cs

Tartinade de canneberges

(Peut contenir Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix)

¼ tasse(s)

Parmesan, râpé grossièrement

(Contient Lait)

4 g

Sel d'ail

(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)

1 pièce(s)

Concentré de bouillon de poulet

Pas inclus dans votre livraison

cs

Beurre non salé*

(Contient Lait)

cs

Huile*

cc

Sel*

cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)530 kcal
Graisses9 g
dont saturés3.5 g
Glucides64 g
dont sucres20 g
Fibres8 g
Protéines48 g
Cholestérol130 mg
Sel1100 mg
Gras Trans0.2 g
Potassium2000 mg
Calcium225 mg
Fer3.5 mg

Ustensiles

•Éplucheur
•Grande casserole
•Cuillères à mesurer
•Papier sulfurisé
•Plaque de cuisson
•Non-Stick Pan
•Verre doseur
•Presse-purée
•Passoire

Instructions

1
  • Remove any brown spots. Peel, then cut potatoes and sweet potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 servings).
  • Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
2
  • Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch halfmoons.
  • Halve zucchini lengthwise. Cut into 1/2-inch halfmoons.
  • To a parchment-lined baking sheet, add carrots, zucchini, half the garlic salt and 1 tbsp (2 tbsp) oil.
  • Roast for 16-20 min, stirring halfway until veggies are tender and golden.
3
  • Heat a large non-stick pan over medium heat.
  • While pan heats, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
  • Meanwhile, peel, then cut shallot into 1/4-inch slices.
  • Pick sage leaves from stems. Roghly chop sage.
  • Roughly chop parsley.
4
  • When chicken is cooked, transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
  • While chicken rests, reheat pan over med-low. Add 1 tbsp (2 tbsp) butter and shallots. Season with salt and pepper. Cook for 1-2 min, stirring often until tender and golden.
  • Add broth concentrate, sage, cranberry spread, 1/4 cup (1/3 cup water) and any chicken juices from the plate. Cook for 1-2 min, stirring often until warmed through.
5
  • Drain and return potatoes to the same pot, off heat. 
  • Mash parmesan cheese and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
6

 

  • Thinly slice chicken
  • Divide mash, veggies and chicken between plates.
  • Spoon cranberry sauce over chicken.
  • Sprinkle parsley overtop.