Pan-Fried Garlic Butter Chicken Thighs
with Chips and Tomato Salad
The quantities provided above are averages only.
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
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Medium Tomato
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
4 unit(s)
British Chicken Thighs
1 sachet(s)
Mixed Herbs
10 grams
Chicken Stock Paste
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar for the Dressing
75 milliliter(s)
Water
30 grams
Butter for the Sauce
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press). Halve, peel, and chop the shallot into small pieces.
Roughly chop the parsley (stalks and all).
Cut the tomato into 1cm chunks.
Add the tomato chunks to a medium bowl with half the apple cider vinegar, the olive oil and the sugar for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper and sprinkle over the mixed herbs. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken has finished cooking, transfer to a plate and cover with foil to rest.
Return the now-empty frying pan with a drizzle of oil (if needed) on medium heat.
Add the shallot and cook until softened, 4-5 mins. Stir in the garlic and cook for 30 secs.
Pour the remaining apple cider vinegar into the pan and allow it to evaporate, 30 secs. Pour in the water for the sauce (see pantry for amount) and chicken stock paste, bring to the boil, then lower the heat and simmer for 1-2 mins.
Stir through the butter and parsley until the butter is melted. Simmer until the sauce is thickened, 2-3 mins.
Just before you are ready to serve, toss the rocket through the dressing.
Share the chicken between your plates. Spoon over the buttery sauce.
Serve with your chips and salad alongside.
Enjoy!
