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Skillet Chicken with Balsamic Plums

Skillet Chicken with Balsamic Plums

and Thyme Roasted Potatoes

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In this weeknight winner, we've coated juicy plums in balsamic and drizzled them with a chicken pan jus! Thyme-roasted potatoes and fresh-picked basil bring this dish together for a refined take on chicken thighs!

Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs/Leg

1 unit

Plum

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

7 g

Basil

460 g

Russet Potato

7 g

Thyme

50 g

Shallot

170 g

Green Beans

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate65 g
Sugar17 g
Dietary Fiber7 g
Protein41 g
Cholesterol190 mg
Sodium470 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip 1 tbsp thyme from the leaves. Cut potatoes into 1/4-inch thick wedges.Toss potatoes with half the thyme and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

2

Thinly slice the basil. Trim the green beans. Peel, then mince the shallot. Cut four sections off plum, avoiding pit, then cut into 1/4-inch pieces. Pat the chicken dry with paper towels. Season with salt and pepper.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Sear until golden-brown, 2-3 min per side. Transfer the chicken a baking sheet. Scatter the green beans around the chicken. Season beans with salt and pepper. Bake in the top of oven until chicken is cooked through, 10-12 min.

4

Re-heat the large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) to the same pan, then plums and shallots. Cook, stirring often, until plums, soften 2-3 min. Add the balsamic glaze, 1/2 tsp sugar, 2 tbsp water and 2 tbsp butter (dbl all for 4ppl). Cook, stirring until mixture thickens slightly. Remove the pan from the heat and stir in the basil.

5

Divide the potatoes, beans and chicken between plates. Spoon the balsamic plums over the chicken. Sprinkle over the remaining basil.