Saucy Maple Chicken
with Buttery Mash & Green Beans
Cooking time
25 minutes
Servings
4
Calories
530 /serving
Does the family have a sweet tooth? There’s nothing like maple syrup for finger-licking fun. Nature’s sugar makes a lip-smacking sauce in the same pan used for searing BBQ-spiced chicken thighs. Mashed potatoes smoothed with butter and still-crisp green beans are yes-to-that sides.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 900g Potatoes
- 400g Green beans (or string peas)
- 30ml Vegetable demi-glace
- 15ml Maple syrup
- 10g BBQ on Bourbon Street spices (bourbon flavour, paprika, chili powder, salt, onion, garlic, yeast extract, canola oil, black pepper, cellulose, citric acid, mustard, cumin, hickory smoke flavour)
Contains: Milk • Mustard
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
3 tbsp Butter
Total Fat
19 g
Saturated Fat
8 g
Sodium
380 mg
Total Carb
52 g
Sugars
8 g
Protein
40 g
Fibre
6 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving 1 cup cooking water, drain and return to the pot.
- Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the green beans
- Meanwhile, remove the stem ends of the green beans.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 8 to 10 min., until crisp-tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, combine the demi-glace, maple syrup and ¼ cup water; bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 2 to 3 min., until reduced.
- Add 1 tbsp butter and S&P; stir well.
Plate your dish
- Divide the mash, chicken and green beans between your plates.
- Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
