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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!

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 Time35 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

6 g

Garlic

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)2636 kJ
Calories630 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate55 g
Sugar22 g
Dietary Fiber5 g
Protein44 g
Cholesterol165 mg
Sodium890 mg
Utensils
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
Strainer
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.**

4

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.

5

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.

6

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.