Creamy Garlic Chicken and Spinach
with Smashed Potatoes
Ingredients: Red potato • Chicken thighs • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
3 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
350 g
Red Potato
2 unit(s)
Garlic, cloves
113 g
Baby Spinach
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Sulphites, Wheat)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Fish, Egg, Crustaceans, Gluten)
7 g
Chives
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
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 potatoes into 1-inch pieces.
- To a large pot, add 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.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter into potatoes until creamy. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden.
- Remove the pan from heat. Transfer chicken to an unlined baking sheet.
- Roast in the top of the oven for 8-10 min, until cooked through.**
- Meanwhile, roughly chop spinach.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- When potatoes are done, heat the same pan (from step 2) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Gradually whisk in 3/4 cup (1 1/4 cups) water, cream cheese and remaining stock powder. Bring to a simmer, whisking often, until cream cheese is mostly combined. (TIP: It's okay if there are bits of cream cheese. The sauce will smooth out in the next step.)
- Once simmering, add spinach to the pan with sauce. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Add Dijon and any juices from the baking sheet. Season with pepper, if you like. Cook for 30 sec, whisking often, until Dijon is incorporated.
- Remove the pan from heat.
- Thinly slice chicken.
- Add half the chives to the smashed potatoes, then stir to combine.
- Divide smashed potatoes between plates, then top with chicken.
- Spoon sauce over chicken and potatoes.
- Sprinkle remaining chives over top.
