Chicken Thighs with Maple Pan Sauce
Buttery Potato Mash & Green Beans
Cooking time
25 minutes
Servings
4
Calories
540 /serving
Does the family have a sweet tooth? How about a spring tooth? There’s nothing like maple syrup for finger-licking fun and to get everyone thinking about the coming change of seasons. Simmer nature’s sugar with a splash of demi-glace for a lip-smacking sauce. You’ll make it using the same pan you used for searing BBQ-spiced chicken thighs to their juicy best. Mashed potatoes smoothed with butter and still-crisp green beans are your yes-to-that sides.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 900g Potatoes
- 600g Green beans
- 60ml Vegetable demi-glace
- 15ml Maple syrup
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
8 g
Sodium
660 mg
Total Carb
56 g
Sugars
10 g
Protein
41 g
Fibre
8 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Roast the green beans
Meanwhile, remove the stem ends of the green beans. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 8 to 10 min., until crisp-tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, combine the demi-glace, maple syrup and ¼ cup water; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 3 min., until reduced. Add 1 tbsp butter and S&P; stir well.
Plate your dish
Divide the mash, chicken and green beans between your plates. Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
