Thyme Chicken Thighs and Blistered Tomato Pan Sauce
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Thyme Chicken Thighs and Blistered Tomato Pan Sauce

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!

Tags:
Quick Prep
Allergens:
Sulphites
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories593 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate47 g
Sugar9 g
Dietary Fiber6 g
Protein33 g
Cholesterol177 mg
Sodium631 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Measuring Spoons
Large Pot
Large Non-Stick Pan
Baking Sheet
Small Bowl
Measuring Cups
Potato Masher
Strainer

Instructions

Prep
1

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.

Cook potatoes
2

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.

Cook chicken
3

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.**

Caramelize onions
4

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.

Make pan sauce
5

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.

Finish and serve
6

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.