Meal Kit
Chicken with Tarragon Cream Sauce
with crispy Brussels sprouts and garlic mashed potatoes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 16 oz. Bone-in Skin-On Chicken Breasts
- 2 Russet Potatoes
- 8 oz. Brussels Sprouts
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4 oz. Light Cream
- 1 Shallot
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2 tsp. Chicken Demi-Glace Concentrate
- 2 Garlic Clove
- 1 Tarragon Sprig
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.
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Nutrition (per serving) 732x56qJ
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Calories790
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Carbohydrates52g
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Net Carbs46g
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Fat41g
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Protein56g
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Sodium1490mg
Recipe Steps
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
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1 Prep
Cut potatoes and place in pot with water
Chop garlic and place in with potatoesQuarter brussels sproutsFinely chop shallotsChop tarragon -
2 Roast Brussels and Chicken
In a mixing bowl, toss brussels with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Place on a baking sheet with foil.
Season chicken with 1/4 tsp salt and 1/8tsp pepper. Saute in a medium pan for 2-3 minutes on each side. Transfer to baking sheet with the brussels. Roast for 24-28 minutes, rotating pan halfway through. -
3 Cook Potatoes
Halfway through cooking the chicken, place potatoes on the stovetop and cook until tender. Remove from heat and strain, saving 1 cup of cooking liquid.
Mash potatoes with 1/2 tsp salt, 1/8 tsp pepper, and 2oz of cream. Add cooking liquid if necessary. -
4 Make Sauce
With 5 minutes left on the chicken timer, in the same pan as the chicken, saute shallots in 1 tsp of olive oil. Add demi glace and heat through. Add the remaining 2oz of cream and heat through. Remove from the heat and stir in tarragon.
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5 Plate
Spoon sauce over the chicken and serve with potatoes and brussels sprouts
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