Engagement Chicken

with crispy potatoes and pearl onions

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 2 Bone-in Skin-On Chicken Breasts
  • 1 Ear of Corn
  • 5 oz. Pearl Onions
  • 2 Garlic Cloves
  • 3 Thyme Sprigs
  • Info
    4 fl. oz. Light Cream
  • 1 tsp. Cornstarch
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pan
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Roast the Potatoes

    Roast the Potatoes

    Cut potatoes into 1" dice. Toss with 2 tsp. olive oil and ¼ tsp. salt and place on prepared baking sheet. Roast 15 minutes. Remove from oven. While potatoes roast, start chicken.

  • Step 2 - Start the Chicken

    Start the Chicken

    Pat chicken breasts dry and season with ¼ tsp. salt and a pinch of pepper. Add ¼ tsp. olive oil to room temperature medium non-stick pan. Place chicken in room temperature pan, skin side down, and top with foil-covered side of small pan. Press down firmly. Place pan over medium-high heat, with small pan on top of chicken. Cook until skin is crispy and brown, 8 minutes. Remove small pan, flip chicken, reduce heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Remove to a plate. Reserve pan; no need to wipe clean.

  • Step 3 - Prepare the Ingredients

    Prepare the Ingredients

    Shuck corn, rinse, and carefully remove kernels from cob. Drain pearl onions and pat dry. Mince garlic. Stem thyme and mince leaves.

  • Step 4 - Finish the Vegetables

    Finish the Vegetables

    Add pearl onions, corn, garlic, and a pinch of salt and pepper to baking sheet with potatoes. Roast until potatoes are browned and onions are tender, 8-10 minutes.

  • Step 5 - Make the Sauce

    Make the Sauce

    Combine cream, cornstarch, thyme, and a pinch of salt in a mixing bowl. Return pan used to cook chicken to medium-high heat, and add cream-cornstarch mixture. Bring to a boil and immediately remove from burner. Plate dish as pictured on front of card. Bon appétit!