Golden Shallot-Topped Chicken Thighs
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Golden Shallot-Topped Chicken Thighs

Golden Shallot-Topped Chicken Thighs

with Mashed Potatoes, Roasted Veggies and Gravy

This simple but decadent dish is packed with layers of flavour and texture! Tender chicken thighs are smothered in creamy gravy and topped with crunchy, crispy shallots. Roasted carrots and zucchini and mashed potatoes round out the plate.

Ingredients: Yellow potato • Chicken thighs • Zucchini • Carrots • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • 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.

Allergens:
Soy
Wheat
Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

20 g

Gravy Spice Blend

(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)

350 g

Yellow Potato

1 unit(s)

Chicken Broth Concentrate

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

2 g

Garlic Powder

(May contain 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

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

3 tbsp

Milk*

(Contains Milk)

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Nutrition Values

Calories700 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber7 g
Protein36 g
Cholesterol180 mg
Sodium800 mg
Trans Fat1 g
Potassium1700 mg
Calcium125 mg
Iron3.5 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.

Utensils

Potato Masher
Colander
Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Whisk
Measuring Cups

Cooking Steps

Prep veggies
1
  • Before starting, preheat the oven to 425˚F. Wash and dry all produce.
  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
  • Peel, then cut carrot into 1/4-inch rounds.
Cook potatoes
2
  • Peel, then cut potatoes 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 over high. 
  • Once boiling, reduce heat to medium. Simmer uncovered 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.
Roast veggies
3
  • 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.
Sear chicken
4
  • 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, 2-3 min per side, until golden.
  • Remove from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.) 
Make gravy and finish chicken
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 to combine, 30 sec.
  • 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.
Finish and serve
6
  • Thinly slice chicken.
  • Divide chicken, mashed potatoes and veggies between plates.
  • Spoon gravy over top.
  • Sprinkle crispy shallots over chicken.
Modularity step (under step 4)
7

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.