HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThyme Chicken And Roasted Grapes
Thyme Chicken and Roasted Grapes

Thyme Chicken and Roasted Grapes

with Caramelized Onions and Garlic Mashed Potatoes

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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!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

170 g

Red Grapes

7 g


113 g

Onion, sliced

6 g


1 unit

Chicken Broth Concentrate

300 g

Yellow Potato

2 tbsp

Balsamic Vinegar


3 tbsp

Sour Cream


Not included in your delivery

2 tsp

Salt and Pepper*

1 tbsp


1 tsp


2 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate55 g
Sugar22 g
Dietary Fiber5 g
Protein44 g
Cholesterol165 mg
Sodium890 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Large Pot
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Peel, then halve garlic cloves. Drizzle a small piece of foil with oil, then wrap garlic cloves. Add foil-wrapped cloves to a baking sheet. Roast in the middle of the oven, until softened and fragrant, 16-18 min.


While garlic roasts, 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.


While potatoes cook, strip 1 tbsp thyme leaves (dbl for 4 ppl). Pat chicken dry with paper towels. Sprinkle over half the thyme. Season with salt and pepper. 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 to the baking sheet with garlic. Bake in the middle of the oven, until cooked through, 6-8 min.**


Heat the same pan over medium heat. 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), balsamic and season with salt. Cook, stirring occasionally, until dark golden-brown, 2-3 min. Transfer onions to a small bowl and set aside.


Heat the same pan over medium heat. When hot, add grapes and remaining thyme. Cook, stirring often, until grapes blister, 2-3 min. Add caramelized onions, broth concentrate, 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.


Mash roasted garlic. When potatoes are done, drain and return to the same pot, off heat. Mash in sour cream and 1 tbsp butter (dbl for 4 ppl), until smooth. Stir in mashed garlic. Season with salt and pepper.Slice chicken. Divide mash and chicken between plates. Spoon grape sauce over chicken.