Crispy Shallot-Topped Chicken Thighs and Gravy
with Mashed Potatoes and Roasted Veggies- Soy
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Gluten
- Soy
- Wheat
- Triticale
Ingredients: Chicken thighs • Yellow potato • Zucchini • Carrot • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic powder.
Ingredients
270 g
Chicken Thighs
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
350 g
Yellow Potato
1 unit(s)
Chicken Broth Concentrate
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
2 g
Garlic Powder
(May be present: Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
1 unit(s)
Zucchini
1 unit(s)
Carrot
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
3 tbsp
Butter*
¼ tsp
Salt*
3 tbsp
Milk*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut 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.
- Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- While potatoes cook, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut carrot into 1/4-inch rounds.
- Meanwhile, to an unlined baking sheet, add carrots, zucchini and 1 tbsp (2 tbsp) oil. Season with half the garlic powder, salt and pepper, then toss to combine.
- Roast veggies in the middle of the oven for 18-20 min, stirring halfway through, until tender-crisp.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining garlic powder.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
- Remove from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl until melted.
- Heat the pan over medium. Sprinkle in Gravy Spice Blend, then whisk for 30 sec, until combined.
- Gradually whisk in broth concentrate and 3/4 cup (1 1/2 cups) water until smooth. Bring to a simmer, whisking occasionally.
- Once simmering, add chicken and any juices from the plate. Cover and cook for 6-8 min, flipping once, until chicken is cooked through.**
- Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken, mashed potatoes and veggies between plates.
- Spoon gravy over top.
- Sprinkle crispy shallots over chicken.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
