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
We just weren't made for these times… we prefer the simplicity, pace, and values of another time, a time when families sat down to a Sunday dinner without devices and actually talked to each other, face to face. This meal harkens back to those times, if not bringing them back to your home and hearth. Succulent chicken, seasoned with thyme, shares a rich, buttery gravy with fluffy mashed potatoes. Peas and shallots round out the side, every mouthful bringing you back to a sepia-toned past you either experienced or read about on your device. Times may change, but some dinners remain warmly delicious no matter the era.
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
Before You Cook
Cook the Mashed Potatoes
Cut potatoes into 1" dice.
Bring a small pot with potatoes covered in water to a boil. Cook until tender, 14-18 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander.
Return potatoes to pot and add sour cream, half the butter (reserve remaining for gravy), and ¼ tsp. salt. Mash until smooth. If too dry, add reserved potato cooking water 1 Tbsp. at a time until desired consistency is reached. Set aside.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Stem and coarsely chop thyme.
Peel and halve shallot. Slice thinly.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Chicken
Place a medium pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Sprinkle chicken with thyme and remove from pan. Tent with foil and rest at least 3 minutes.
Reserve pan; no need to wipe clean.
While chicken cooks, cook peas.
Cook the Peas
Place a small pan over medium heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 3-4 minutes.
Add peas, 2 Tbsp. water, and a pinch of salt and pepper. Stir occasionally until peas are hot and water has evaporated, 1-2 minutes.
Remove pan from burner.
Make the Gravy
Combine ¼ cup water, white cooking wine, demi-glace, and cornstarch in a mixing bowl.
In pan used to cook chicken, add demi-glace-cornstarch mixture and stir vigorously.
Place pan over medium-high heat and bring to a boil. Cook until thickened, 30 seconds.
Remove from burner and swirl in remaining butter.
Plate dish as pictured on front of card, spooning gravy on potatoes and chicken. Bon appétit!
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