Thyme Chicken and Blistered Tomato Pan Sauce
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Thyme Chicken and Blistered Tomato Pan Sauce

Thyme Chicken and Blistered Tomato Pan Sauce

with Caramelized Onions and Garlic Mashed Potatoes

Rich and flavourful thyme chicken is the perfect match for a silky caramelized onion and blistered tomato pan sauce. Creamy, garlicky mashed potatoes spruce up this chicken dinner!

Allergens:
Sulphites
Milk

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.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Chicken Breasts

2 unit

Chicken Breasts

Baby Tomatoes

113 g

Baby Tomatoes

Thyme

7 g

Thyme

Onion, sliced

113 g

Onion, sliced

Garlic, cloves

1 unit

Garlic, cloves

Chicken Broth Concentrate

1 unit

Chicken Broth Concentrate

Yellow Potato

360 g

Yellow Potato

Balsamic Vinegar

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Italian Seasoning

1 tbsp

Italian Seasoning

Not included in your delivery

Salt*

¼ tsp

Salt*

Oil*

1 tbsp

Oil*

Sugar*

1 tsp

Sugar*

Unsalted Butter*

3 tbsp

Unsalted Butter*

(Contains Milk)

Pepper*

0.13 tsp

Pepper*

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Nutrition Values

Calories630 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate47 g
Sugar9 g
Dietary Fiber6 g
Protein44 g
Cholesterol170 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Measuring Spoons
Large Pot
Large Non-Stick Pan
Small Bowl
Measuring Cups
Potato Masher
Strainer

Cooking Steps

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Peel, then mince or grate garlic. Halve tomatoes. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Pat chicken dry with paper towels. Sprinkle with half the Italian Seasoning and half the thyme. Season with salt and pepper.

Cook potatoes
2

Add potatoes, 2 tsp salt and enough water to cover (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.

Cook chicken
3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Caramelize onions
4

Meanwhile, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and vinegar, then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 2-3 min. Transfer onions to a small bowl and set aside.

Make pan sauce
5

Heat the same pan over medium. When hot, add tomatoes, remaining Italian Seasoning and remaining thyme. Cook, stirring often, until tomatoes blister, 2-3 min. Add caramelized onions, broth concentrate, half the garlic, 1/4 cup water and 1 tbsp butter (dbl both for 4 ppl). Cook, stirring occasionally, until tomatoes soften and mixture reduces slightly, 2-4 min. Season with salt and pepper, to taste.

Finish and serve
6

When potatoes are done, drain and return them to the same pot, off heat. Mash remaining garlic and 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper, to taste. Slice chicken. Divide mash and chicken between plates. Spoon pan sauce over chicken.