Cranberry-Thyme Roasted Chicken
with Potato Pancakes, Harvest Salad & Chive Sour Cream
What time is it? Cranberry thyme! This delectable dinner stars a tantalizing mix of cranberry jam, red wine vinegar, and thyme swirled into a tangy-sweet sauce for roasted chicken. Crispy potato pancakes, paired with a chive sour cream dipper, make the ideal side dish. And while all of that would be perfectly delicious on its own, you’ll take it over the top with a harvest salad tossed with apple, white cheddar, and pecans. Yep, going the extra mile is just your style.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
¼ ounce
Chives
1 unit
Apple
82 g
Tempura Batter
(Contains Eggs, Milk, Wheat)
3 tablespoon
Sour Cream
(Contains Milk)
2 unit
Cranberry Jam
2 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
5 teaspoon
Red Wine Vinegar
2 teaspoon
Dijon Mustard
10 ounce
Chicken Cutlets
2 ounce
Mixed Greens
½ cup
White Cheddar Cheese
(Contains Milk)
½ ounce
Pecans
(Contains Tree Nuts)
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Cooking Oil
2 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Grate potatoes on the largest holes of a box grater. Halve and peel onion; grate on the largest holes of a box grater until you have 1⁄4 cup (1⁄2 cup for 4 servings). (Save remaining onion for another use.) Finely chop chives. Halve, core, and thinly slice apple.
• Place potatoes and grated onion in the center of a clean kitchen towel; gather into a tight bundle and wring over the sink to remove excess moisture. • In a medium bowl (large bowl for 4 servings), combine grated potato mixture, 1⁄3 cup water (2⁄3 cup for 4), 1⁄4 cup tempura batter mix (1⁄2 cup for 4), a big pinch of salt, and pepper. TIP: Potato mixture should be sticky and adhere to itself when pressed together—if too dry, add water 1 tsp at a time; if too wet, add tempura batter mix 1 tsp at a time.
• In a small bowl, combine sour cream and half the chives. • In a separate small microwave-safe bowl, combine jam, stock concentrates, 1⁄4 tsp thyme, 2 tsp vinegar, and 1 tsp water. (For 4 servings, use 1⁄2 tsp thyme, 4 tsp vinegar, and 2 tsp water.) Microwave for 45 seconds until warmed through. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season cranberry sauce with salt and pepper. Cover bowl with plastic wrap to keep warm. • In a large bowl, combine mustard, remaining vinegar, 2 TBSP olive oil (4 TBSP for 4), and 1 tsp sugar (2 tsp for 4). Season dressing with salt and pepper.
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over high heat. Once oil is hot, add chicken and sear on one side until golden brown on bottom, 2-3 minutes. • Turn off heat; transfer chicken, seared sides up, to a baking sheet. Roast on top rack until cooked through, 12-18 minutes. Wash out pan.
• While chicken roasts, heat a 1⁄3-inch layer of oil in same pan over medium-high heat. Once oil is hot enough that a drop of potato mixture sizzles when added to the pan, carefully add heaping 1 TBSP scoops of potato mixture to pan; press down lightly with the back of a spoon to form 1⁄4-inch-thick pancakes. Cook until golden brown, 2-3 minutes per side. TIP: Don’t crowd the pan! You may need to work in batches. Lower heat to medium if browning too quickly. • Transfer potato pancakes to a paper-towel- lined plate. Season immediately with salt.
• Add mixed greens, apple, cheddar, and pecans to bowl with dressing. Toss to coat; taste and season with salt and pepper. • Reheat cranberry sauce in microwave for 10-15 seconds if necessary. • Slice chicken crosswise. • Divide chicken, potato pancakes, and salad between plates. Spoon cranberry sauce over chicken; sprinkle chicken and potato pancakes with remaining chives. Serve with chive sour cream on the side for dipping.
