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Hot Chicken Sandwich
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Hot Chicken Sandwich

Hot Chicken Sandwich

with Gravy and Creamy Chive Mash

This comfort dish is inspired by the Quebecois "Hot Chicken Sandwich". In our version, we drop the "sandwich" and make an open-faced wonder! Rich chicken gravy smothers tender chicken atop toasted buns. We've swapped the usual green peas, to tender green beans.

Tags:
Discovery
Allergens:
Soy
Wheat
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

170 g

Green Beans

460 g

Russet Potato

1 tbsp

BBQ Seasoning

1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

7 g

Chives

6 g

Garlic

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

1 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories860 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate96 g
Sugar10 g
Dietary Fiber8 g
Protein44 g
Cholesterol180 mg
Sodium1360 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

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

Instructions

Prep
1

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

Peel, then cut potatoes into 1-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, thinly slice chives. Trim green beans, then cut into 1/2-inch pieces. Peel, then mince or grate garlic.

Cook potatoes
2

Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash sour cream, half the chives and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper.

Cook chicken
3

While potatoes cook, pat chicken dry with paper towels. Halve chicken pieces, crosswise, on a separate cutting board. Season with 2 tsp BBQ Seasoning. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side. Remove pan from heat. Transfer chicken to a baking sheet. Roast in the middle of the oven, until cooked through, 8-10 min.** Carefully rinse and wipe pan clean.

Cook green beans
4

While chicken roasts, heat the same pan (from step 3) over medium. Add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 5-6 min. Transfer to a plate and cover to keep warm.

Make gravy
5

Melt 1 tbsp butter (dbl for 4 ppl) in the same pan over medium. Add garlic and flour. Cook, whisking often, until fragrant, 30 sec. Add 3/4 cup water (dbl for 4 ppl), broth concentrate and remaining BBQ Seasoning. Bring to a boil and cook, whisking often, until slightly thickened 3-4 min. Remove pan from heat, then season with pepper.

Finish and serve
6

While gravy cooks, halve buns. Add halved buns directly to the top rack of the oven, cut-side up. Toast, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Thinly slice chicken. Divide potatoes and buns between plates. Top buns with green beans, then chicken. Spoon gravy over chicken. Sprinkle remaining chives over top.

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