Classic Chicken & Honey Mustard Sauce
with Mash & Sautéed Greens
- Milk
- Soy
- May contain traces of allergens
Give the dinner table a boost with this ultra-cosy comfort meal without the fuss. Perfectly seared chicken thigh are paired with a mountain of fluffy potato mash and tender sautéed broccoli and green beans. Drizzle over a generous helping of sweet and tangy honey-mustard sauce for a nostalgic weeknight winner that hits the spot every time!
Ingredients
2 packet
Potato
320 g
Chicken Thigh
1 sachet
Classic Roast Seasoning
½
Broccoli
1 packet
Green beans
1 packet
Honey-Mustard Sauce
(Contains: Milk May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Nutrition
You will need
Cooking Steps
- Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks.
- Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
- Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
- Meanwhile, in a medium bowl, combine Aussie spice blend seasoning, a drizzle of olive oil and a pinch of salt. Add chicken thighs, turning to coat.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes.
- Transfer to a plate, cover and rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
- While chicken is cooking, Chop broccoli (including stalk!) into small florets (see ingredients). Trim green beans.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook veggies, until tender, 5-6 minutes. Season to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
- In a small heatproof bowl, microwave honey mustard sauce and any chicken resting juices, in 30 second bursts, until warmed through.
- Divide classic chicken, mash and sautéed greens between plates. Spoon over honey mustard sauce. Enjoy!
If you've added a fancify bundle, crumble over marinated goat's cheese. Garnish with flaked almonds.
