Truffled Bone-In Chicken with Mushroom Stroganoff Sauce
and roasted fingerling potatoes
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
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
You got truffles, you got mushrooms… what else does this dish need? Bone-in, skin-on chicken, that's what. Yes, it's a bit more effort to eat, but it's soooo worth it. The bones and the skin keep the flavor in (ah, poetry), making the chicken just that juicier, that more succulent, that more perfect. So now let's circle back to the truffle drizzled on the chicken, plus the mushroom stroganoff sauce, bringing this chicken from heavenly to nirvana to whatever bliss-filled state of being you choose.
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
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Cut mushrooms into ¼" slices.
Halve potatoes lengthwise.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan, skin-side down, and cook until browned, 2-3 minutes per side.
Transfer chicken, skin-side up, to one side of prepared baking sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
Roast the Potatoes and Chicken
Place potatoes on empty side of prepared baking sheet and toss with 2 tsp. olive oil and garlic salt. Spread potatoes into a single layer on their side, cut side up.
Roast in hot oven until potatoes are browned and tender, and chicken reaches a minimum internal temperature of 165 degrees, 23-26 minutes, flipping potatoes once halfway through.
After flipping potatoes, make sauce.
Make the Sauce
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir occasionally until softened, 1-2 minutes.
Add mushrooms and stir occasionally until browned, 4-6 minutes.
Stir in stroganoff sauce until heated through, 2-3 minutes.
If too thick, add warm water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and drizzling with truffle oil (to taste). Garnish potatoes with green portions of green onions. Bon appétit!
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