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Crispy Shallot-Topped Chicken
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Crispy Shallot-Topped Chicken

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. Roasted carrots and zucchini round out the plate.

Quick Prep
Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

280 g

Chicken Thighs

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

460 g

Russet Potato

1 unit

Chicken Broth Concentrate

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tsp

Garlic Powder

200 g


170 g


Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


3 tbsp


(Contains Milk)

1.5 tbsp



Nutrition Values

Calories800 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate69 g
Sugar12 g
Dietary Fiber7 g
Protein38 g
Cholesterol180 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Potato Masher
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Cups


Prep veggies

Before starting, preheat the oven to 425˚F.Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then cut carrot into 1/4-inch rounds.

Cook potatoes

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.

Roast veggies

Meanwhile, add carrots, zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic powder, salt and pepper, then toss to combine. Roast veggies in the middle of the oven, stirring halfway through, until tender-crisp, 18-20 min.

Cook chicken

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the remaining garlic powder.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove the pan from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)

Make gravy and finish chicken

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 and remaining garlic powder into the pan, then whisk to combine, 30 sec.Gradually whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate until smooth. 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, 6-8 min.** Season with salt and pepper, to taste.

Finish and serve

Thinly slice chicken. Divide chicken, mash and veggies between plates. Spoon gravy over top. Sprinkle crispy shallots over chicken.