Thyme Gravy Chicken

Thyme Gravy Chicken

with Roasted Carrots and Cacio e Pepe Potatoes

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Rated 3.2 / 4out of 1020 ratings
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Food fads come and go. But some recipes are tried, true, and timeless. Like this one: chicken, roasted carrots, and gravy are a trio that’s as top-notch as can be. To jazz things up just a little bit, though, we’re introducing mashed potatoes with Parmesan and black pepper, a combo that’s known in Italy as “cacio e pepe.” Because, hey, even a classic can be improved by the magic powers of cheese.

Tags:Gluten free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Carrot

4 clove

Garlic

½ ounce

Parsley

24 ounce

Russet Potatoes

24 ounce

Chicken Breasts

¼ ounce

Thyme

1 unit

Chicken Demi-Glace

(ContainsMilk)

½ cup

Milk

(ContainsMilk)

½ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

4 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat26 g
Saturated Fat13 g
Carbohydrate54 g
Sugar12 g
Dietary Fiber7 g
Protein47 g
Cholesterol155 mg
Sodium540 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Pot
Large Pan
Strainer
Potato Masher
Instructionsarrow up iconarrow up icon
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Roast Carrots
Roast Carrots
1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Peel carrots, then cut on a diagonal into ½-inch-thick slices. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender, about 25 minutes, flipping halfway through.

Prep
Prep
2

Meanwhile, mince 2 cloves garlic; smash another clove with the back of your knife (save last clove for another use). Pick parsley leaves from stems and roughly chop. Peel potatoes and cut into ¾-inch cubes. Place potatoes in a medium pot with a pinch of salt and enough water to cover by 1 inch.

Cook Potatoes and Chicken
Cook Potatoes and Chicken
3

Bring pot with potatoes to a boil, then lower heat and let simmer until easily pierced by a knife, 10-12 minutes. Drain. Heat a large drizzle of olive oil in a large pan over medium heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and almost cooked through, 4-5 minutes per side.

Baste Chicken
Baste Chicken
4

Add 2 TBSP butter, smashed garlic, and thyme sprigs to pan with chicken. Once butter melts, tilt pan toward you and spoon butter over chicken continuously for 30 seconds. Stir in demi-glace and ½ cup water, then increase heat to high. Let bubble until thick and saucy, 2-3 minutes, spooning liquid over chicken every now and then. Remove chicken from pan and set aside to rest.

Mash Potatoes
Mash Potatoes
5

Add 2 TBSP butter and minced garlic to pot used for potatoes and place over low heat. Once butter melts and garlic is fragrant, about 90 seconds later, return potatoes to pot and pour in ½ cup milk (we sent more). Mash with a potato masher or fork until smooth. Stir in Parmesan. Season with salt and pepper. TIP: Add more milk as needed to give potatoes a creamy consistency.

Plate and Serve
Plate and Serve
6

Divide potatoes and carrots between plates, then arrange chicken on top of potatoes. Discard thyme sprigs and smashed garlic from pan, then drizzle chicken with sauce remaining in pan. TIP: Stir a splash of water into sauce, if needed, to give it a drizzly consistency.