Farmhouse Chicken Thighs
with Brown Butter 'Champ' Mash
Wholesome farmhouse-style flavours come together in this satisfying supper, but the potatoes are the real champion on the plate. Toasty brown butter and zesty green onions add a touch of Irish-inspired charm to plain ol' mashed potatoes.
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
113 g
Sugar Snap Peas
1 unit(s)
Shallot
2 unit(s)
Green Onion
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat, Triticale May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk, Soy, Triticale, Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains Milk)
¼ tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**
- Meanwhile, trim, then halve snap peas.
- Thinly slice green onions.
- Peel, then finely chop shallot.
- Add snap peas, remaining Zesty Garlic Blend, 1/4 cup (1/3 cup) water and 1/2 tbsp (1 tbsp) butter to a medium pot. Season with salt and pepper. Bring to a boil over high heat.
- Once boiling, reduce heat to medium and cook, stirring occasionally, until snap peas are tender and water is absorbed, 4-5 min.
- Reheat the same pan (from step 2) over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) butter, then shallots. Cook, stirring often, until tender, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over shallots, then stir to coat, 30 sec.
- Add 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil.
- Once boiling, cook, whisking often, until gravy thickens slightly, 3-5 min.
- Remove from heat, then season with pepper, to taste. Cover to keep warm.
- When potatoes are tender, drain, then set aside.
- Reheat the same pot (from step 1) over medium. When hot, add 2 tbsp (4 tbsp) butter, then swirl to melt.
- Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on it so it doesn't burn.) Remove from heat.
- Return potatoes to the pot with brown butter.
- Mash half the green onions and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.
- Thinly slice chicken.
- Stir any chicken juices from the baking sheet into gravy.
- Divide farmhouse chicken, champ smash and snap peas between plates.
- Spoon gravy over chicken. Sprinkle remaining green onions over top.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.