French Onion Chicken Thighs
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French Onion Chicken Thighs

French Onion Chicken Thighs

with Smashed Potatoes and Balsamic Side Salad

Cozy and comforting, this satisfying supper will make you happy any time of year! Enjoy après-ski vibes without the cost of a lift ticket...or the snow!


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

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

350 g

Yellow Potato

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

113 g

Onion, sliced

1 unit


56 g

Baby Spinach

56 mL


(Contains Milk)

1 unit

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories287 kcal
Energy (kJ)1201 kJ
Fat10 g
Saturated Fat7 g
Carbohydrate43 g
Sugar10 g
Dietary Fiber3 g
Protein4 g
Cholesterol37 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
Measuring Cups
Large Bowl
Potato Masher


Cook potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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.

Cook chicken

Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 1-2 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**

Make sauce

Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 2-3 min. Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Stir until onions are coated, 30 sec. Add 1 cup (2 cups) water, soy sauce, broth concentrate and half the balsamic glaze. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste.

Make salad

Meanwhile, cut tomato into 1/2-inch pieces. Add remaining balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and tomatoes, then toss to coat.

Mash potatoes

When potatoes are fork-tender, roughly mash in cream and 1 tbsp (2 tbsp) butter until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.

Finish and serve

When chicken is done, transfer to a plate to rest. Stir any chicken juices from the baking sheet into sauce. Thinly slice chicken. Divide chicken, potatoes and salad between plates. Spoon sauce over chicken and potatoes.


If you've opted to get chicken thighs, prepare and cook them in the same way the recipe instructs you to prepare and cook the pork chops.**