Zingy Seared Chicken with Mushroom-Thyme Sauce
Crispy Roasted Baby Potatoes & Brussels Sprouts
Cooking time
30 minutes
Servings
2/4
Calories
580 /serving
Tanginess and tenderness come together in this recipe, which fine tunes some of our favourite ingredients for an ideal early-autumn meal. The combination of fresh thyme, garlic and white balsamic vinegar in the mushroom pan sauce keeps each bite exciting on the flavour front. And the comforting texture of the crisp-shelled spuds and softened Brussels sprouts that flank the chicken brings it right home where you want to be.
We will send you:
- 4 Chicken thighs
- 225g Brussels sprouts
- 450g Baby potatoes
- 225g Mushrooms
- 2 Garlic cloves
- 1 Shallot (or onion)
- 15ml White balsamic vinegar
- 24g Chicken demi-glace
- 1 Bunch of thyme
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites
You will need:
Medium pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
19 g
Saturated Fat
4 g
Sodium
2140 mg
Total Carb
61 g
Sugars
10 g
Protein
46 g
Fibre
12 g
Preparation
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
