Creamy Tarragon Chicken Thighs
with Roasted Red Potatoes and Broccoli
This chicken dish is simple, saucy and crispy! Chicken, potatoes and broccoli are cooked to perfection and topped with a creamy sauce starring tarragon and Dijon mustard – the classic partners-in-sauce!
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
4 unit
Chicken Thighs
300 g
Red Potato
7 g
Tarragon
227 g
Broccoli, florets
6 tbsp
Sour Cream
(Contains: Milk)
1.5 tsp
Dijon Mustard
(Contains: Mustard)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 20-25 min.
While potatoes roast, cut broccoli into bite-sized pieces. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender, 12-15 min.
While broccoli roasts, roughly chop tarragon leaves. On a clean cutting board, pat chicken dry with paper towels. Season both sides with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook until golden-brown and cooked through, 4-5 min per side.** (NOTE: For 4 ppl, cook chicken in 2 batches, using 1 tbsp oil per batch!) Transfer chicken to a plate and cover with foil to keep warm.
Reduce heat of the same pan to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add mustard, broth concentrate, tarragon and 1/3 cup water (dbl for 4 ppl). Whisk to combine, scraping up any browned bits on the bottom of pan, 1-2 min. Remove the pan from heat. Whisk in sour cream. Season with salt and pepper.
Divide potatoes, broccoli and chicken between plates. Drizzle tarragon sauce over chicken.
