Seared Chicken & Nan's Creamy Sauce
with Roasted Veggies & Flaked Almonds
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Serve up a plate of pure nostalgia with a comforting classic that feels like a warm hug. Tender, pan-seared chicken thigh is smothered in a rich, velvety sauce made just the way Nan used to. Paired with a colourful medley of roasted veggies and finished with a crunch of toasted flaked almonds, it's a timeless family favourite.
Ingredients
1
Broccoli
1
Brown Onion
1
Carrot
330 g
Chicken Thigh
1 sachet
Vegetable Stock Pot
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Garlic
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Nan's Special Seasoning
2
Potato
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See 'air fryer tips!' (below). Preheat oven to 220°C/200°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Sprinkle over chicken-style stock powder. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, thinly slice brown onion (see ingredients). • Finely chop garlic. • Cut broccoli into small florets, then roughly chop the stalk.
• Season chicken thigh with salt and pepper on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, until browned, 2 minutes each side (the chicken will finish cooking in step 5!).
• Return frying pan to a medium heat with a drizzle of olive oil. Cook onion until softened, 4-5 minutes. • Add garlic and Nan's special seasoning and cook until fragrant, 1 minute. • Reduce heat to low. Add light thickened cream and a pinch of pepper. Stir to combine. TIP: Scrape up any meaty bits from the bottom of the pan, they add great flavour to the sauce!
• Return chicken (and any resting juices!) to the pan and cover with a lid or foil. Simmer until the chicken is cooked through and the sauce has thickened slightly, 10-12 minutes. Stir through a splash of water and season with salt and pepper. • While the chicken is cooking, heat a drizzle of olive oil in a medium frying pan over medium high heat. Cook broccoli, tossing, until tender, 5-6 minutes. Season.
• Divide Nan's chicken and broccoli and the roast veggies between plates. • Spoon over any remaining sauce from the pan. • Sprinkle with flaked almonds to serve. Enjoy!
