Name: Herby Chicken & Brown Butter Sauce with Potato Mash & Steamed Veggies
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 2 Garlic; 1 packet Rosemary; 320 g Chicken Thigh; 1 packet baby leaves; 2 packet Potato; 1 Carrot; 1 sachet Seasoning Blend; 1 Lemon; 1 packet Pea Pods

HelloFresh

Recipes

Herby Chicken & Brown Butter Sauce

with Potato Mash & Steamed Veggies

Get up to $175 off

Tags:

High Protein

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Rosemary

320 g

Chicken Thigh

1 packet

baby leaves

2 packet

Potato

Carrot

1 sachet

Seasoning Blend

Lemon

1 packet

Pea Pods

Nutrition Values

Calories308 kcal

Energy (kJ)1290 kJ

Fat13.3 g

of which saturates4 g

Carbohydrate18.7 g

of which sugars7.8 g

Dietary Fibre6.2 g

Protein32.9 g

Sodium730 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.

Cooking Steps

• Bring a medium saucepan of water to the boil. Cut potato into large chunks. Cut carrot into sticks. Trim pea pods. • Cook potato in the boiling water for 6 minutes. • Place a colander or steamer basket on top and add carrot and pea pods. • Cover with a lid and steam until veggies are tender, and potatoes are easily pierced with a fork, 7-8 minutes. Transfer carrot and pea pods to a bowl and add baby leaves. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter (for the mash) and a pinch of salt and mash until smooth.

• Meanwhile, pick and finely chop thyme leaves. Finely chop garlic. Slice lemon into wedges. • In a shallow bowl, combine the plain flour and seasoning blend. Dip chicken thigh into flour mixture to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. Transfer to a plate. • Return frying pan to medium heat with the butter (for the sauce) and cook until beginning to brown, 1-2 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Remove from heat, return chicken and add a squeeze of lemon juice and a splash of water. Turn to coat and season to taste.

• Divide chicken, potato mash and steamed veggies between plates. • Spoon herby brown butter sauce over chicken and mash. Serve with remaining lemon wedges. Enjoy!