with cheesy bacon mashed potatoes and roasted vegetables
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You can be rich as Croesus, and still not eat a meal as divinely delicious and, well, rich as this. Not only do the mashed potatoes get some extra gooey goodness with cheese, but… there's bacon. You read that right. And now that your attention is rapt, this meal also contains a garlic demi that enrobes the chicken with deep flavor that's just… rich. That old Croesus may have been Mr. Moneybags (he did invent the gold coin), but he never ate so well. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start the Potatoes
Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 15-18 minutes.
Reserve 1 cup potato cooking water. Drain cooked potatoes in a colander and return to pot. Set aside.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat chicken dry, and season both sides with a pinch of pepper.
Finish the Potatoes
Add bacon, cream cheese, butter, cheddar cheese, 2 Tbsp. reserved potato cooking water, and a pinch of salt and pepper to pot with potatoes.
Mash until slightly chunky. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
Roast the Vegetables and Chicken
Place carrots and Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one half and roast in hot oven until starting to brown, 5-7 minutes.
While vegetables roast, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook until browned on one side, 4-5 minutes.
Carefully remove from oven and gently flip vegetables. Baking sheet will be hot! Use a utensil. Transfer chicken, seared side up, to empty half of baking sheet. Reserve pan; no need to wipe clean.
Roast again until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken and vegetables roast, make sauce.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30-60 seconds.
Add demi-glace and 2 Tbsp. water. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Remove from burner. If desired, strain sauce through a wire-mesh strainer.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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