HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThyme Chicken And Grape Pan Sauce
topBanner
Thyme Chicken and Grape Pan Sauce

Thyme Chicken and Grape Pan Sauce

with Caramelized Onions and Garlic Mashed Potatoes

Read more

Rich and flavourful thyme chicken gets a silky coating with a sticky blistered grape and onion pan sauce. Creamy garlicky mashed potatoes spruce up this chicken dinner!

Tags:Quick
Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

170 g

Red Grapes

7 g

Thyme

113 g

Onion, sliced

1 tbsp

Garlic Puree

1 unit

Chicken Broth Concentrate

300 g

Yellow Potato

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tsp

Salt and Pepper*

1 tbsp

Oil*

1 tsp

Sugar*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Calories850 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate56 g
Sugar23 g
Dietary Fiber5 g
Protein83 g
Cholesterol80 mg
Sodium380 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Measuring Spoons
Large Pot
Large Non-Stick Pan
Small Bowl
Measuring Cups
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Pat chicken dry with paper towels. Sprinkle over half the thyme. Season with salt and pepper.

2

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

3

While potatoes boil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Transfer chicken to a baking sheet. Roast in the middle of the oven, until cooked through, 6-8 min.**

4

While chicken cooks, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and balsamic, then season with salt. Cook, stirring occasionally, until dark golden-brown, 2-3 min. Transfer onions to a small bowl and set aside.

5

Heat the same pan over medium. When hot, add grapes and remaining thyme. Cook, stirring often, until grapes blister, 2-3 min. Add caramelized onions, broth concentrate, half the garlic puree, 1/2 cup water, and 1 tbsp butter (dbl both for 4 ppl). Cook, stirring occasionally, until grapes soften and mixture is slightly reduced, 4-5 min. Season with salt and pepper.

6

When potatoes are done, drain and return to the same pot, off heat. Using a masher, mash in mash in sour cream, remaining garlic puree and 1 tbsp butter (dbl for 4 ppl), until smooth. Season with salt and pepper. Slice chicken. Divide mash and chicken between plates. Spoon pan sauce over chicken.