Crispy Shallot-Topped Chicken
with Roasted Veggies and Gravy
This simple but decadent dish is packed with layers of flavour and texture! Tender chicken thighs are smothered in a creamy gravy and topped with crunchy, crispy shallots. Chicken salt brings an umami hit to roasted carrots and zucchini to round out the plate.
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
280 g
Chicken Thighs
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
460 g
Russet Potato
170 g
Carrot
1 tbsp
Chicken Salt
200 g
Zucchini
1 unit
Chicken Broth Concentrate
28 g
Crispy Shallots
(Contains: Wheat, Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut 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 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut carrot into 1/4-inch rounds.
Add carrots, zucchini and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper and chicken salt, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender-crisp, 18-20 min.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with garlic salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to a plate. (NOTE: Chicken with finish cooking in step 5.)
Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Heat the pan over medium. Sprinkle Gravy Spice Blend into the pan, then whisk to combine. Gradually whisk in 3/4 cup water (dbl for 4 ppl) until smooth. Add broth concentrate. Bring to a simmer, whisking occasionally. Once simmering, add chicken and any juices from the plate. Cover and cook, flipping once, until chicken is cooked through, 5-7 min.** Season with salt and pepper, to taste.
Thinly slice chicken. Divide chicken, mash and veggies between plates. Spoon gravy over chicken, then sprinkle crispy shallots over top.
