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Fresh pre-cut ingredients
20 minutes

Saucy Chicken Thighs with Sun-Dried Tomatoes

Garlic String Beans over Potato Mash

Cooking time

20 minutes

Servings

2/4

Calories

760 /serving

The sun-dried tomato is a beautiful thing, capturing the essence of the fruit by concentrating its tangy-sweet flavours. Swirl some deep red slices into a cream-based sauce, toss in a handful of green leaves to wilt, and you’ve got a heavenly coating for tender chicken thighs. Make this supper haute yet homestyle with the addition of buttery mashed potatoes, with garlicky string beans coming in for a second veggie side.

We will send you:

  • 4 Chicken thighs
  • 450g Potatoes
  • 15ml Minced garlic
  • 120g Baby greens (baby spinach or kale)
  • 200g String beans
  • 30g Sliced sun-dried tomatoes
  • 60g Vegetable demi-glace
  • 60ml Heavy cream
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites

You will need:

Medium pot
2 Medium pans
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
17 g
Sodium
1430 mg
Total Carb
60 g
Sugars
10 g
Protein
45 g
Fibre
10 g
Preparation
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Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. 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 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
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Cook the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
a picture
Sauté the string beans
Meanwhile, remove the stem ends of the string beans. In a second medium pan, heat a drizzle of oil on medium-high. Sauté the string beans and ½ the garlic, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Sauté, 1 to 2 min., until crisp-tender.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the tomatoes, demi-glace, cream, remaining spices and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Add the spinach and cook, stirring frequently, 2 to 3 min., until wilted and the sauce has thickened; season with S&P.
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Plate your dish
Divide the mash between your plates. Top with the chicken (slice beforehand if desired) and string beans. Spoon the sauce over the chicken. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.