Farmhouse Chicken
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Farmhouse Chicken

Farmhouse Chicken

with Brown Butter 'Champ' Mash

Wholesome farmhouse-style flavours come together in this satisfying supper, but the potatoes are the real champion on the plate! Toasty brown butter and zesty green onions add a touch of Irish-inspired charm to plain-ol' mashed potatoes.


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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

460 g

Russet Potato

56 g

Green Peas

50 g


2 unit

Green Onion

1 unit

Chicken Broth Concentrate

170 g


1 tbsp

Chicken Salt

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

3 tbsp


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


¼ tsp


1 tsp



Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 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
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Medium Pot
Measuring Cups
Potato Masher


Cook potatoes

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.

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 half the chicken salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Cook veggies

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Peel, then finely chop shallot. Add carrots, peas, remaining chicken salt, 1 tsp sugar, 1/4 cup water and 1/2 tbsp butter (dbl all for 4 ppl) to a medium pot. Season with pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring occasionally, until carrots are tender and liquid is absorbed, 8-14 min. (TIP: If the pot is getting dry before veggies are tender, add more water, 1 tbsp at a time!)

Make gravy

Reheat the same pan (from step 2) over medium-low. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle Cream Sauce Spice Blend over shallots, then stir to coat, 30 sec.Add 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a gentle boil. Once boiling, cook, whisking often, until gravy thickens slightly, 2-3 min. Remove the pan from heat, then season gravy with pepper, to taste. Cover to keep warm.

Finish potatoes

When potatoes are fork-tender, drain, then set aside in the colander. Reheat the same pot (from step 1) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!) Return potatoes to the pot, then remove from heat. Mash half the green onions and 3 tbsp milk (dbl for 4 ppl) into potatoes and brown butter until creamy. Season with salt and pepper, to taste.

Finish and serve

Thinly slice chicken. Stir any chicken juices from the baking sheet into gravy. Divide chicken, mash and veggies between plates. Spoon gravy over chicken. Sprinkle remaining green onions over top.

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