Gravy-Smothered Chicken
with Honey-Roasted Carrots & Zesty Couscous
We’re crazy for gravy around here—and you’re about to see why! A silky onion gravy enhanced with fresh thyme and enriched with beef and chicken stock is just what you want to spoon over savory seared pork chops. And yes, some of that savory goodness is bound to run over into your sides, but don’t you worry … our chefs designed it that way. If everything gets mixed up, it’s all gravy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
12 ounce
Carrots
¼ ounce
Thyme
1 unit
Lemon
4 teaspoon
Honey
½ cup
Israeli Couscous
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Beef Stock Concentrate
Not included in your delivery
1 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and peel carrots; halve lengthwise and cut crosswise on a diagonal into ½-inch pieces. Strip thyme leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely dice half the onion; thinly slice remaining half. Zest and quarter lemon.
• Toss carrots on a baking sheet with a drizzle of olive oil, honey, ¼ tsp chopped thyme (½ tsp for 4 servings), salt, and pepper. (You’ll use more thyme later.) • Roast until browned and tender, 12-15 minutes.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add diced onion and cook, stirring occasionally, until translucent, 2-3 minutes. • Add couscous; cook, stirring, until lightly toasted, 10-20 seconds. • Add half the chicken stock concentrates, ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess water if necessary. Stir in a pinch of lemon zest. Keep covered off heat until ready to serve.
• Pat pork* dry with paper towels. Place in a medium bowl; season all over with Fry Seasoning, half the flour (you’ll use the rest in the next step), ½ tsp chopped thyme (¾ tsp for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Simply cook through this step as instructed, swapping in chicken for pork; cook, 3-5 minutes per side.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add sliced onion and cook, stirring, until softened, 2-3 minutes. • Add a drizzle of oil, remaining flour, and ¼ tsp chopped thyme (½ tsp for 4); cook, stirring, until lightly browned, 2-3 minutes. • Whisk in 1 cup water (2 cups for 4), beef stock concentrate, remaining chicken stock concentrates, and juice from one lemon wedge (two wedges for 4). Bring to a simmer and cook, whisking constantly, until thickened, 3-5 minutes. Season with salt and pepper to taste.
• Slice pork crosswise. • Divide couscous and carrots between plates. Top couscous with pork and as much gravy as you like. Serve with remaining lemon wedges on the side.
Slice chicken crosswise.
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