Seared Chicken Thighs & Gravy

with Garlic Parmesan Potatoes & Green Beans

Moderate | 30 min

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Contains: Milk, Mustard, Sulphites

May Contain: Egg, Fish, Gluten, Peanuts, Sesame, Shellfish, Soy, Tree Nuts

What We'll Send

Baby Boomer Potatoes
Onion Diced 1/4"
GF Flour Blend
Garlic
Italian Parsley
Grated Parmesan Cheese
Green Beans
Lemon
Organic Chicken Stock Cube
Grainy Mustard
2% Milk
Chicken Thighs Boneless Skinless
Spice Blend
Dried Tarragon, Ground Fennel Seed, Basil Dried, Coriander
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 858
Fat 43g
Protein 48g
Carbohydrates 72g

Cooking Directions

0

Tip: For a slightly richer gravy, use the remaining 1/2 cup milk instead of the water for the gravy in step 4!

1

Cook Potatoes
- Wash potatoes and transfer to a medium sized pot with 2 litres salted water.
- Bring to a boil and cook for 15–18 minutes, or until fork tender.

2

Prepare Ingredients
- Wash green beans, parsley and lemon.
- Trim ends off of green beans.
- Pick and chop parsley leaves.
- Zest lemon and cut in half.
- Drain chicken thighs and pat dry with paper towel.
- Season well with salt and pepper.

3

Cook Chicken + Start Gravy
- Heat 1 tbsp. oil in a large skillet over medium-high.
- Once hot, add chicken for 6–8 minutes, flipping once, until golden but not entirely cooked through.
- Remove chicken from skillet.
- Add onion and cook for 1 minute, scraping bottom of skillet with a wooden spoon to break up any browned bits.

4

Finish Gravy
- Reduce heat to medium-low and add spice blend, grainy mustard and half of the garlic to skillet and stir until fragrant.
- Add flour and cook while stirring for 1 minute.
- Stir in 1/2 cup water, crumble in chicken stock cube and bring to a simmer.
- Reduce heat and stir in ½ cup milk.
- Season with each of the following to taste: lemon zest, half of the lemon juice, salt and pepper.
- Return chicken to skillet with gravy and cook for 5-6 minutes, turning every minute or so, until chicken has reached an internal temperature of 165°F.

5

Finish Vegetables
- When potatoes from Step 1 are almost ready, add green beans to same pot.
- Cook for 2 minutes or until tender and bright green.
- Drain vegetables through a fine mesh sieve and place back into pot.
- Season with remaining garlic, 2 tbsp. butter and salt and pepper to taste.

6

Serve
- Divide green beans and potatoes onto plates and garnish with parmesan cheese
- Portion chicken alongside vegetables.
- Spoon gravy on top of chicken and garnish with parsley.
- Serve with remaining lemon sliced into wedges and squeezed over top to taste.
- Enjoy!

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