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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
