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.
Chicken Broth Concentrate
Cream Sauce Spice Blend
Not included in your delivery
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.
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.**
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!)
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.
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.
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.