Quick Herby Chicken & Brown Butter Sauce
with Potato Mash & Steamed Veggies
The garlicky, buttery sauce is the star of this meal, drizzled over tender chicken to add juiciness and flavour. Let’s add a creamy mash to help soak up the last of that sauce, and some steamed veggies to cut through all that richness. Bon appétit!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
carrot
1 packet
green beans
1 packet
baby leaves
1 packet
thyme
2 clove
garlic
½
lemon
1 packet
chicken thigh
2 sachet
Seasoning Blend
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
20 g
butter (for the mash)
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
40 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of water to the boil. Cut potato into large chunks. Cut carrot into sticks. Trim green beans. • Cook potato in the boiling water for 6 minutes. • Place a colander or steamer basket on top and add carrot and green beans. • Cover with a lid and steam until veggies are tender, and potatoes are easily pierced with a fork, 7-8 minutes. Transfer carrot and green beans to a bowl and add baby leaves. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter (for the mash) and a pinch of salt and mash until smooth.
• Meanwhile, pick and finely chop thyme leaves. Finely chop garlic. Slice lemon into wedges. • In a shallow bowl, combine the plain flour and seasoning blend. Dip chicken thigh into flour mixture to coat.
• Set your air fryer to 200°C. • Place chicken, thyme, butter (for the sauce) and lemon into the air fryer basket, and cook until cooked through, 15-18 minutes. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 14-16 minutes . Transfer to a plate, then return pan to medium heat with the butter (for the sauce) and cook until beginning to brown, 1-2 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Remove pan from heat, return chicken and add a squeeze of lemon juice and a splash of water. Turn to coat and season to taste.
• Divide chicken, potato mash and steamed veggies between plates. • Spoon herby brown butter sauce over chicken and mash. Serve with remaining lemon wedges. Enjoy!