Butter-Basted Chicken with Mashed Potatoes and Carrots
This recipe came from Hello Fresh! So far, I have had great results with following their recipes to success (with maybe 5-10 more minutes needed). I enjoyed this dish, so I thought I would share their recipe.
Ingredients:
3 carrots, sliced 1 tablespoon olive oil
1 bunch fresh time, roughly chopped, divided
2 russet potatoes, peeled and diced
1/2 cup milk3 carrots, sliced 1 tablespoon olive oil
1 bunch fresh time, roughly chopped, divided
2 russet potatoes, peeled and diced
2 tablespoons minced garlic, divided
2 – 3 chicken breasts
2 tablespoons butter, divided
2 – 3 chicken breasts
2 tablespoons butter, divided
1/2 cup dry white wine (if you don't use their stock concentrate)
2 tablespoons shredded parmesan
Salt and Pepper
2 tablespoons shredded parmesan
Salt and Pepper
Directions:
Preheat the oven to 400 degrees.
Preheat the oven to 400 degrees.
Strip the leaves from half the thyme sprigs and roughly
chop.
Toss the carrots on a baking sheet with the chopped thyme
and a large drizzle of olive oil. Season with salt and pepper. Place in the
oven for 25-30 minutes, until soft and deeply caramelized.
While carrots are cooking, place the potatoes in a medium
pot with a pinch of salt and enough water to cover. Bring to a boil, then
reduce to a simmer for 10-12 minutes, until easily pierced with a fork. Drain.
Add 1 tablespoon butter, chopped garlic, wine and the remaining
thyme sprigs to the pan. Once the butter melts, tilt the pan towards you and,
using a spoon, repeatedly spoon the garlic and thyme-infused butter over the
chicken breasts for about 30 seconds. Set aside off heat while finishing
potatoes.
Mash in the Parmesan cheese and season very generously with salt and freshly ground black pepper.
Cooked Carrots |
Drizzle any remaining pan sauce over the plate and garnish
with a sprig of thyme.
https://www.hellofresh.com/recipe/detail/560aa82e79a23c30058b4567/butter-basted-chicken-with-cacio-e-pepe-mashed-potatoes-and-thyme-roasted-carrots/
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