Roasted Chicken Thighs with Mashed Potatoes and Green Beans
made with homemade pan sauce- Sulphites
- Mustard
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
- Peanuts
Ingredients: Russet potato • Chicken thighs • Green beans • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Shallot • 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) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Parsley.
Ingredients
270 g
Chicken Thighs
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
½ unit(s)
Shallot
2 unit(s)
Russet Potato
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Lemon
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
7 g
Parsley
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
170 g
Green Beans
Not included in your delivery
4 tbsp
Butter*
3 tbsp
Milk*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- 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.
- Roughly mash 1 tbsp (2 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes. Season with salt and pepper.
- Meanwhile, trim green beans.
- Roughly chop parsley.
- Peel, then finely chop half the shallot (use whole shallot for 4 servings).
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Pat chicken dry with paper towels. Season with half the Zesty Garlic Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- To the same pan over medium, add 2 tbsp (1/4 cup) butter, then swirl the pan for 30 sec, until melted.
- Add shallots and cook for 1-2 min, scraping up any browned bits from the pan, until softened. (TIP: If shallots brown too quickly, reduce heat to medium-low.)
- Add cooking wine. Cook for 2-3 min, stirring occasionally, until wine is reduced by half.
- Add broth concentrate, mustard and 1/3 cup (2/3 cup) water. Bring to a simmer and cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Add lemon zest, half the lemon juice and half the parsley. Stir to combine. Season with salt and pepper.
- Meanwhile, in a medium non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add green beans, remaining Zesty Garlic Blend and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt, pepper and remaining lemon juice.
- Add remaining parsley to mashed potatoes. Stir to combine.
- Thinly slice chicken. Add any resting juices to pan sauce.
- Divide chicken, mashed potatoes and green beans between plates.
- Spoon pan sauce over top of chicken.
- Squeeze a lemon wedge over top.
If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook chicken thighs.**
