Chicken Thigh with Bacon Potato Hash & Chives
in creamy mushroom sauce with green beansCalories
:
719 kcalProtein
:
38.9g proteinTotal
:
35 minutesDifficulty
:
MediumExtra Veggies
-30% carbs
High Protein
Allergens:
- Milk (including lactose)
- Selderij
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Green beans
100 g
Potatoes
125 g
Mushrooms
½ piece
Onion
1 piece
Garlic
½ sachet(s)
Italian seasoning
100 g
Cooking cream
(Contains: Milk (including lactose))
2.5 g
Fresh chives
(May be present: Selderij)
1 piece
Chicken thigh
25 g
Bacon lardons
Not included in your delivery
1 tablespoon
Olive oil
¼ piece
Low sodium chicken stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3009 kJ
Calories719 kcal
Fat45 g
Saturated Fat18.6 g
Carbohydrate38.6 g
Sugar10.6 g
Dietary Fiber9.1 g
Protein38.9 g
Salt1.7 g
Potassium1220.5 mg
Calcium93.8 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Discard the tips of the green beans and transfer to a deep frying pan.
- Submerge with a shallow layer of water and boil for 4 minutes, covered.
- Add the potatoes and boil for 2 more minutes, then drain and set aside.
- Slice the onion into half-rings and crush or mince the garlic. Slice the mushrooms.
Did you know... the mushrooms in this recipe contain folate, a vitamin that contributes to the reduction of tiredness and fatigue.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion with the garlic and the Italian seasoning for 1 minute.
- Add the chicken and sear for 1 - 2 minutes per side.
- Add the mushrooms and the cream, then crumble in the stock cube (see pantry for amount). Mix well and cook for 4 - 6 minutes, covered.
3
- Heat a drizzle of olive oil in the same pan you used in step 1 over medium-high heat.
- Fry the bacon lardons for 1 - 2 minutes.
- Add the green beans and the potatoes, then fry for 6 - 8 more minutes, tossing regularly. Season to taste with salt and pepper.
- Meanwhile, finely chop the chives.
4
- Allow the mushroom sauce to thicken and reduce for 3 - 5 minutes over high heat, uncovered (or for more time as needed if it seems too watery). Season to taste with salt and pepper.
- Serve the potato hash on plates with the chicken alongside.
- Top with the mushroom sauce and garnish with the chives.
