Pan-Browned Chicken Thighs with Sage-Shallot Gravy
Mashed Potatoes with Roasted Parsnips & Peas
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Here’s a classic cure for a cold night. You can’t help but feel all cozy and cared for with this generously portioned meal in front of you. Sink your knife into tender, pan-browned chicken thighs and drag your fork through cloud-soft mashed potatoes. Roasted parsnips get extra pop from green peas before they come out of the oven. Savoury notes of sage in the demi-glace gravy prove it is possible to feel festive in February!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Potatoes
- 200g Parsnips
- 1 Bunch of sage
- 1 Shallot (or onion)
- 150g Green peas
- 12g Chicken demi-glace
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
10 g
Sodium
1550 mg
Total Carb
74 g
Sugars
13 g
Protein
45 g
Fibre
11 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 ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, peel and thinly slice the parsnips crosswise on an angle. Halve, peel and mince the shallot. Pick the sage leaves off the stems; thinly slice the leaves.
Roast the vegetables
On a lined sheet pan, toss the parsnips with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 15 to 20 min., until tender. In the final 5 min., add the peas and ½ the shallot.
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 gravy
In the same pan, heat a drizzle of oil on medium-high. Add the sage (start with ½) and remaining shallot. Sauté, 1 to 2 min., until fragrant. Add the demi-glace and 3 tbsp water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until reduced. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the mash, vegetables and chicken between your plates. Spoon the gravy over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
