Seared Chicken Thighs

Simmered in a Lemony Parmesan Gravy with Garlicky Potatoes and Green Beans

30 min

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What We'll Send

Italian Parsley
Lemon
Green Beans
Parmesan Cheese
GF Flour Blend
Baby Boomer Potatoes
2% Milk
Grainy Mustard
Organic Chicken Stock Cube
Garlic
Onion Diced 1/4"
Chicken Thighs Boneless Skinless
Herb Blend
Basil Dried, Coriander, Ground Fennel Seed, Dried Tarragon
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, dairy, soy, eggs, wheat, gluten, 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.
This recipe contains poultry, milk, dairy, beef, sulphites, and mustard.

Nutrition
Calories 678
Fat 29g
Protein 49g
Carbohydrates 49g

What You'll Need

Cooking Directions

1

Cook Potatoes

Place potatoes in a medium sized pot with 2 litres (4 litres for 4 servings) salted water. Bring to a boil and cook for 15-18 minutes, or until fork tender.

2

Prepare Chicken

Drain chicken thighs and pat dry with paper towel. Season well with salt and pepper.

3

Prepare Ingredients

Wash green beans, Italian parsley, and lemon. Trim ends off of green beans. Pick and chop parsley leaves. Zest half of the lemon and cut in half. Dissolve chicken stock cube in ¼ cup (½ cup for 4 servings) water.

4

Prepare Gravy

Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium-high. Cook chicken thighs for 3-4 minutes each side or until golden. Remove chicken from skillet. Add onion and cook for 1 minute, scraping bottom of skillet with a wooden spoon. Add herb blend, grainy mustard, half of the garlic, and stir until fragrant. Add flour and cook while stirring for 1 minute. Stir in stock mixture and bring to a simmer. Reduce heat and stir in ½ cup (1 cup for 4 servings) milk and parmesan. Add lemon zest and half of the lemon juice to taste. Season to taste with salt and pepper. Put chicken thighs in gravy and cook for 5 minutes, or until chicken has internal temperature of 165°F.

5

Cook Green Beans

When potatoes from Step 1 are almost fork tender, 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. (4 tbsp. for 4 servings) butter, and salt and pepper to taste.

6

Serve

Divide green beans and potatoes onto plates with chicken thighs. Spoon gravy on top of chicken and garnish with parsley. Enjoy!

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