Midweek Roasted Chicken Thighs and Chive Sauce
with Buttered Peas and Potatoes
This Midweek Roasted Chicken Thighs and Chive Sauce can be on your table in less than 25 minutes. An easy and creamy chive sauce brings extra flavour and is a deliciously simple way to elevate your dinner and try something new.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 sachet(s)
Lemon & Herb Seasoning
450 grams
Potatoes
120 grams
Peas
1 bunch(es)
Chives
2 unit(s)
Garlic Clove
5 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
4 unit(s)
British Chicken Thighs
Not included in your delivery
75 milliliter(s)
Water for the Sauce
15 grams
Butter
Nutritional information
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Heat a drizzle of oil in a frying pan on high heat. Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 5 mins each side.
c) Once the chicken is browned, pop it onto a baking tray lined with foil. Sprinkle over the lemon & herb seasoning.
d) Bake on the middle shelf of your oven until cooked through, 10-12 mins. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 0.5 tsp salt.
b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.
c) Cook until tender, 12-15 mins. Add the peas and cook for 1 min more.
d) Drain well in a colander and return to the pan, off the heat. Cover with the lid to keep warm.
a) While the potatoes cook, finely chop the chives (use scissors if easier).
b) Peel and grate the garlic (or use a garlic press).
a) Return the (now empty) frying pan to medium heat. Add a drizzle of oil if the pan is dry.
b) Once hot, add the garlic to the pan. Stir-fry for 1 min.
c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until slightly reduced, 2 mins.
d) Mix in the creme fraiche and three quarters of the chives. Season to taste with pepper, then remove from the heat.
a) When the chicken is almost cooked, gently reheat the sauce. Add a splash of water if it's a little thick.
b) Season the cooked peas and potatoes with salt and pepper. Add the butter (see pantry for amount) and stir to combine.
a) Cut the chicken thighs widthways into 2cm thick slices, then transfer to your plates.
b) Serve the peas and potatoes alongside, then spoon the chive sauce over the chicken.
c) Finish with a sprinkling of the remaining chives.
Enjoy!
