Thyme Chicken Thighs and Blistered Tomato Pan Sauce
with Caramelized Onions and Garlic Mashed Potatoes
Rich and flavourful thyme chicken is the perfect match for a silky caramelized onion and blistered tomato 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.
Ingredients
280 g
Chicken Thighs
113 g
Baby Tomatoes
7 g
Thyme
113 g
Onion, sliced
1 unit
Garlic, cloves
1 unit
Chicken Broth Concentrate
360 g
Yellow Potato
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Italian Seasoning
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
1 tsp
Sugar*
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Peel, then mince or grate garlic. Halve tomatoes. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Pat chicken dry with paper towels. Sprinkle with half the Italian Seasoning and half the thyme. Season with salt and pepper.
Add potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, 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 an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, 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 vinegar, then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 2-3 min. Transfer onions to a small bowl and set aside.
Heat the same pan over medium. When hot, add tomatoes, remaining Italian Seasoning and remaining thyme. Cook, stirring often, until tomatoes blister, 2-3 min. Add caramelized onions, broth concentrate, half the garlic, 1/4 cup water and 1 tbsp butter (dbl both for 4 ppl). Cook, stirring occasionally, until tomatoes soften and mixture reduces slightly, 2-4 min. Season with salt and pepper, to taste.
When potatoes are done, drain and return them to the same pot, off heat. Mash remaining garlic and 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper, to taste. Slice chicken. Divide mash and chicken between plates. Spoon pan sauce over chicken.
