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Thyme Chicken and Grape Pan Sauce

Thyme Chicken and Grape Pan Sauce

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!

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.