Butter-Basted Chicken with Mashed Potatoes and Carrots
This recipe came from Hello Fresh! So far, I have had great results with following their recipes to success (with maybe 5-10 more minutes needed). I enjoyed this dish, so I thought I would share their recipe.
3 carrots, sliced 1 tablespoon olive oil
1 bunch fresh time, roughly chopped, divided
2 russet potatoes, peeled and diced
1/2 cup milk
2 tablespoons minced garlic, divided
2 – 3 chicken breasts
2 tablespoons butter, divided
1/2 cup dry white wine (if you don’t use their stock concentrate)
2 tablespoons shredded parmesan
Salt and Pepper
Preheat the oven to 400 degrees.
Strip the leaves from half the thyme sprigs and roughly chop.
Toss the carrots on a baking sheet with the chopped thyme and a large drizzle of olive oil. Season with salt and pepper. Place in the oven for 25-30 minutes, until soft and deeply caramelized.
While carrots are cooking, place the potatoes in a medium pot with a pinch of salt and enough water to cover. Bring to a boil, then reduce to a simmer for 10-12 minutes, until easily pierced with a fork. Drain.
While the potatoes cook, heat a drizzle of oil in a large pan over medium heat. Season the chicken on all sides with salt and pepper. Sear the chicken: Add the chicken to the pan and sear for 5-6 minutes per side, until just cooked through and juices run clear when pierced with a knife.
Add 1 tablespoon butter, chopped garlic, wine and the remaining thyme sprigs to the pan. Once the butter melts, tilt the pan towards you and, using a spoon, repeatedly spoon the garlic and thyme-infused butter over the chicken breasts for about 30 seconds. Set aside off heat while finishing potatoes.
Mash the potatoes: In the same pot you cooked the potatoes in, heat 1 Tablespoon butter and the minced garlic over low heat.
Cook for 30 seconds, until fragrant and melted. Return the drained potatoes to the pot along with the milk. Mash with potato masher (or ricer) until very smooth.
Mash in the Parmesan cheese and season very generously with salt and freshly ground black pepper.
Serve the chicken on a bed of mashed potatoes and roasted carrots.
Drizzle any remaining pan sauce over the plate and garnish with a sprig of thyme.