Meal Kit

Chicken Osso Bucco

with crispy potatoes and peas

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 3 oz. Peas
  • Info
    ⅓ oz. Butter
  • Info
    2 oz. Shredded Parmesan Cheese
  • 12 oz. Red Potatoes
  • ½ tsp. Garlic Salt
  • 1 tsp. Tomato Paste
  • 4 oz. Mirepoix Blend
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

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
  1. 1

    Roast The Potatoes

    Cut potatoes into 1" dice. Place potatoes on prepared baking sheet and toss with 1 tablespoon. olive oil, half the garlic salt and a pinch of pepper. Roast in hot oven for 20 minutes. Remove from oven, add peas and cheese (save 2 tablespoons for garnish), and continue to cook until potatoes are tender and browned, 5-7 minutes. While potatoes cook, prepare the chicken.

  2. 2

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. Reserve pan; wipe clean.

  3. 3

    Make The Sauce

    In the same pan over medium heat, 1 tsp olive oil and mirepoix blend. Cook 2-3 minutes. Cover and continue to cook until vegetables are tender, 3-4 minutes. Remove lid and add demi, tomato paste, and 3 tablespoons water. Bring to a simmer. Remove from heat and stir in butter.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card, topping potato mixture with reserved parmesan. Bon appétit!

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