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Zingy Seared Chicken with Mushroom-Thyme Sauce

Crispy Roasted Baby Potatoes & Brussels Sprouts

Cooking time

30 minutes

Servings

2/4

Calories

580 /serving

Tanginess and tenderness come together in this recipe, which fine tunes some of our favourite ingredients for an ideal early-autumn meal. The combination of fresh thyme, garlic and white balsamic vinegar in the mushroom pan sauce keeps each bite exciting on the flavour front. And the comforting texture of the crisp-shelled spuds and softened Brussels sprouts that flank the chicken brings it right home where you want to be.

We will send you:

  • 4 Chicken thighs
  • 225g Brussels sprouts
  • 450g Baby potatoes
  • 225g Mushrooms
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 15ml White balsamic vinegar
  • 24g Chicken demi-glace
  • 1 Bunch of thyme
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Sulphites

You will need:

Medium pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
19 g
Saturated Fat
4 g
Sodium
2140 mg
Total Carb
61 g
Sugars
10 g
Protein
46 g
Fibre
12 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. Halve the potatoes (or quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, 10 min., until partially cooked. Halve the Brussels sprouts (or quarter if large). Once the potatoes are partially cooked, remove from the oven and stir; add the Brussels sprouts and toss with a drizzle of oil. Return to the oven and continue to roast, 14 to 16 min., until the vegetables are browned and tender. Remove from the oven and set aside in a warm spot.
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Cook the chicken
While the potatoes roast, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with 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. Let the chicken rest for 5 min. before slicing against the grain.
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Mise en place
While the chicken cooks, quarter the mushrooms. Pick the thyme leaves off the stems; roughly chop the leaves. Mince the garlic. Peel, halve and mince the shallot.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the mushrooms, 3 to 4 min., until beginning to brown. Add the shallot and garlic; sauté, stirring frequently, 2 to 3 min., until fragrant. Add the vinegar and sauté, 20 to 30 sec., until almost evaporated. Add the thyme, demi-glace, remaining spices and ¼ cup water (double for 4 portions); sauté, stirring, 1 to 2 min., until combined. Season with S&P.
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Plate your dish
Divide the potatoes and Brussels sprouts between your plates. Top with the chicken and spoon the sauce over top. Serve any remaining sauce on the side. Bon appétit!

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