Pecan-Crusted Honey-Dijon Chicken Thighs
with Creamy Potato Mash and Garlic Green Beans- Mustard
- Soy
- Pecans
- Milk
- Sulphites
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Tree nuts
- Peanuts
- Mustard
Ingredients: Russet potato • Chicken thighs • Green beans • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Pecans • Honey • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
270 g
Chicken Thighs
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Honey
3 unit(s)
Russet Potato
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
170 g
Green Beans
28 g
Pecans
(Contains: Pecans May be present: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
56 mL
Cream
(Contains: Milk)
7 g
Chives
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes. 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-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, trim green beans.
- Finely chop chives.
- To a small bowl, add Dijon and honey. Stir to combine, then set aside.
- Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in the package until broken into small crumbs (or finely chop, if you prefer).
- Pat chicken dry with paper towels. Season with half the Zesty Garlic Spice Blend, salt and pepper.
- Line a baking sheet with parchment paper, then set aside.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to the prepared baking sheet.
- Carefully top chicken with honey-Dijon mixture, then pecans.
- Roast in the middle of the oven for 9-11 min, until cooked through.**
- Meanwhile, reheat the same pan (from step 3) over medium-high.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- To the pan, add 1 tbsp (2 tbsp) butter and remaining Zesty Garlic Spice Blend. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
- When potatoes are done, mash garlic spread and cream into potatoes until creamy. Stir in half the chives. Season with salt and pepper.
- Divide mash, green beans and chicken between plates.
- Sprinkle over remaining chives.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
