Meal Kit

Parisian Bistro Chicken

with dauphinoise potatoes and carrots

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

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 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

The aromas from your kitchen let you know something special is coming when you pull these dauphinoise potatoes from your oven. Here's a hint: thinly sliced potatoes, cooked in cream redolent of onion and fresh chives, with a golden-brown crust of Parmesan cheese. They make a very strong case for being this dish's main attraction, but they're competing with carrots glazed in brown sugar, and a juicy chicken breast with onion gravy. Tough call, but there's no debating that you're the winner.

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Carrot
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Red Onion
  • Info
    1 oz. Grated Parmesan
  • 0.46 oz. Brown Sugar
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    ⅓ oz. Butter
  • 6 Chive Sprigs

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

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

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 1 and 3, searing until browned, 2-3 minutes per side, then roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.

  • If using NY strip steaks, follow same instructions as chicken in Steps 1 and 3, searing until browned, 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 6-8 minutes. Rest, 3 minutes.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, searing, skin-side up first, until browned, 2-3 minutes on one side, then roasting, seared side up, until salmon reaches minimum internal temperature, 7-10 minutes.

  1. 1

    Start Potatoes and Prepare Ingredients

    Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 10-12 minutes.

    Drain potatoes in a colander and return to pot.

    While potatoes cook, peel, trim, and cut carrot on an angle into 1/4" slices.

    Mince chives.

    Halve and peel onion and mince one half. (The rest is yours to use as you please!)

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Bake the Dauphinoise Potatoes

    Add cream base, onion (reserve 1 Tbsp. for sauce), half the cheese (reserve remaining for topping), and a pinch of salt and pepper to pot with potatoes. Gently stir to combine.

    Transfer potatoes to prepared casserole dish. You may also use a small oven-safe pan, including a cast iron pan. Top with remaining cheese. Wipe pot clean and reserve.

    Bake in hot oven until cheese browns, 18-20 minutes.

    While potatoes bake, cook chicken.

  3. 3

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.

    Add chicken to hot pan and cook until golden brown, 2-3 minutes per side.

    Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    Rest cooked chicken, at least 5 minutes.

    While chicken roasts, cook carrot.

  4. 4

    Cook the Carrot

    Return pot used to cook potatoes to medium heat. Add 1/2 cup water, carrot, brown sugar, butter, and a pinch of salt and pepper to hot pot. Bring to a simmer.

    Once simmering, cover, and cook until lightly glazed, 5-7 minutes.

    Uncover, and increase heat to medium-high. Stir often until carrot is tender, 6-8 minutes.

    Remove from burner.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium-high heat.

    Add 1/3 cup water, demi-glace, and remaining onion to hot pan. Bring to a simmer.

    Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, placing chicken on sauce, and garnishing potatoes and carrot with chives. Bon appétit!

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