Pan-Fried Chicken Thighs
with Stovetop Green Bean Casserole
Green bean casserole is a retro classic no one can deny! Tonight we've paired it with tender, juicy pan-fried chicken thighs and roasted russets for a full-on week-day feast!
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
170 g
Green Beans
28 g
Crispy Shallots
(Contains Wheat)
1 unit
Chicken Broth Concentrate
460 g
Russet Potato
6 tbsp
Sour Cream
(Contains Milk)
3 unit
Garlic, cloves
56 g
Red Onion
1 tbsp
Chicken Salt
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tsp chicken salt and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While potatoes roast, trim, then halve green beans. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Pat chicken dry with paper towels. Season with pepper and remaining chicken salt.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to another unlined baking sheet. Bake in the top of the oven until cooked through, 8-10 min.**
While chicken bakes, reheat the same pan over medium. When hot, add green beans, onions and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 2 tbsp butter (dbl for 4 ppl) and garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min.
Add sour cream and broth concentrate to the pan. Remove the pan from heat. Season with salt and pepper, then stir to combine. Sprinkle crispy shallots over top.
Divide potatoes, chicken and stovetop green bean casserole between plates.
