French Onion Chicken Thighs
with Smashed Potatoes and Balsamic Side Salad
Cozy and comforting, this satisfying supper will make you happy any time of year! Enjoy après-ski vibes without the cost of a lift ticket...or the snow!
The quantities provided above are averages only.
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
350 g
Yellow Potato
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
113 g
Onion, sliced
1 unit
Tomato
56 g
Baby Spinach
56 mL
Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by 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. Drain and return potatoes to the same pot, off heat.
Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 1-2 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**
Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 2-3 min. Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Stir until onions are coated, 30 sec. Add 1 cup (2 cups) water, soy sauce, broth concentrate and half the balsamic glaze. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste.
Meanwhile, cut tomato into 1/2-inch pieces. Add remaining balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and tomatoes, then toss to coat.
When potatoes are fork-tender, roughly mash in cream and 1 tbsp (2 tbsp) butter until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
When chicken is done, transfer to a plate to rest. Stir any chicken juices from the baking sheet into sauce. Thinly slice chicken. Divide chicken, potatoes and salad between plates. Spoon sauce over chicken and potatoes.
If you've opted to get chicken thighs, prepare and cook them in the same way the recipe instructs you to prepare and cook the pork chops.**
