Croustillant-pelés poulet
avec pommes de terre, haricots verts Smashed rôti et romarin Casserole
Craquent pour la peau sur ce poulet et servir avec une sauce poêle pulpeuses, les pommes de terre écrasées et trapu haricots verts frais fait un super plat d'hiver qui est réconfortant et se coller à vos côtes!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrines de poulet, avec la peau
56 g
Poireau, émincé
170 g
Haricots verts, parés
340 g
Pommes de terre rouges
10 g
Romarin
10 g
Ail
1 pièce(s)
Demi-glace de volaille
(Contient Lait, Sulfites)
Pas inclus dans votre livraison
3 cs
Beurre*
(Contient Lait)
3 cs
Lait*
(Contient Lait)
Sel et Poivre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 400°F (to roast the green beans and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes in half or in quarters if they are larger. In a medium pot, combine the potatoes with enough salted water to cover. Cover and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, 16-18 min.
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken, skin-side down. Cook until the skin is golden-brown, 2-3 min. Transfer the chicken, skin-side up, to one side of a baking sheet.
On the other side of the baking sheet, toss the beans with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, tossing the beans halfway through cooking, until the beans are golden-brown and the chicken is cooked through, 15-17 min. (TIP: Cook each chicken breast to a minimum internal temp. of 165°F, as size may vary.**)
Meanwhile, mince or grate the garlic. Strip a few rosemary leaves from the stems and finely chop 2 tsp (double for 4 ppl). Heat the same pan over medium heat. Add 1 tbsp butter (double for 4 ppl). Swirl pan to melt. Add leeks, garlic and rosemary. Cook until the leeks soften, 2-3 min. Add the demi-glace(s) and 1/2 cup water (double for 4 ppl). Stir until sauce comes together, 2-3 min.
Drain the potatoes and return them to the same pot. Using a fork or potato masher, roughly mash 2 tbsp butter (double for 4 ppl) and 3 tbsp milk (double for 4 ppl) into the potatoes until the potatoes are slightly mashed. (NOTE: 'Smashed' potatoes still have a few chunks!) Season with salt and pepper.
Divide the smashed potatoes, roasted green beans and chicken between plates. Spoon the rosemary pan sauce over the chicken.