Blueberry Chicken
with Creamy Potato Salad and ______
This chicken dish is bursting with farmer's market freshness. A creamy potato salad and buttery herbed veggies bring summer flair to sweet blueberr-glazed pan-roasted chicken.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
500 g
Pomme de terre rouge
90 ml
Cornichon à l'aneth, en tranches
7 g
Aneth
2 pièce(s)
Crème sure
(Contient Lait)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
3 pièce(s)
Céleri
7 g
Ciboulette
170 g
Haricots verts
113 g
Pois sucrés
2 pièce(s)
Confiture de bleuets
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat.
- Set aside to let cool slightly.
- Meanwhile, thinly slice celery.
- Trim green beans.
- Trim snap peas.
- Thinly slice chives.
- Roughly chop dill.
- Drain pickles, then roughly chop.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, reheat the same pan (from step 3) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 3 min, stirring occasionally, until slightly softened.
- Add snap peas. Cook for 2-3 min until water evaporates. Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until veggies are tender-crisp. Season with salt and pepper.
- When chicken is cooked, brush blueberry jam over top. Bake for 1 min, or until chicken is glazed.
- Remove chicken to clean cutting board. Let rest for 5 min before slicing.
- Meanwhile, in a large bowl, combine mayonnaise, sour cream, celery, mustard, pickles, half the dill and half the chives.
- Add potatoes. Season with salt and pepper, then toss to coat.
- Thinly slice chicken.
- Sprinkle remaining dill and chives over veggies, then toss to coat.
- Divide potato salad, veggies and chicken between plates.
- Drizzle any resting juices over chicken.