Roasted Chicken and Shallot Gravy
with Creamy Mash and Garlicky Broccoli
Shallot gravy is the star of this weeknight roast chicken dinner, taking juicy chicken breasts, creamy mash and garlicky broccoli to another level.
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Russet potato • Chicken breast • Broccoli • Shallot • 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 salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
227 g
Broccoli
2 unit(s)
Russet Potato
2 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Shallot
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Sulphites, Tree nuts, Mustard, Sesame, Peanuts, Gluten)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
3 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
3 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Pat chicken dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet.
- Roast chicken in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, remove any brown spots from potatoes, then peel and cut 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.
- Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then cut shallots into 1/4-inch slices.
- Cut broccoli into bite-sized pieces.
- Heat the same pan (from step 1) over medium-high.
- When hot, add broccoli and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until broccoli is tender-crisp and water has evaporated.
- Add 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Cook for 1 min, stirring often, until fragrant.
- Transfer broccoli to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook for 2-3 min, stirring often, until softened.
- Season with salt and pepper.
- To the pan with shallots, add Gravy Spice Blend, broth concentrate and 1 cup (2 cups) water.
- Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 2-5 min, stirring often, until sauce thickens slightly.
- To the pan, add any juices from chcken. Stir to combine.
- Season with salt and pepper.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, if you like.
- When chicken is done, transfer to a cutting board to rest for 3-5 min, then thinly slice.
- Divide broccoli, mashed potatoes and chicken between plates.
- Spoon shallot gravy over chicken.
If you've opted to get chicken breasts, sear 1-2 min per side, then roast in the same way the recipe instructs you to roast pork tenderloin.
