Cranberry-Thyme Roasted Chicken

Name: Cranberry-Thyme Roasted Chicken with Potato Pancakes, Harvest Salad & Chive Sour Cream
Yield: 2 servings
Ingredients: 12 oz Potato; 1 Onion; 1/4 oz Chives; 1 unit Apple; 82 g Tempura Batter; 3 tbsp Sour Cream; 2 unit Cranberry Jam; 2 unit Chicken Stock Concentrate; 1 tsp Thyme; 5 tsp Red Wine Vinegar; 2 tsp Dijon Mustard; 10 oz Chicken Cutlets; 2 oz Mixed Greens; 1/2 cup Cheddar Cheese; 1/2 oz Pecans; 1 tsp Granulated Sugar; 1 tsp Cooking Oil; 2 tbsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper

with Potato Pancakes, Harvest Salad & Chive Sour Cream

By Recipe0 System

What time is it? Cranberry thyme! This delectable dinner stars a tantalizing mix of cranberry jam, red wine vinegar, and thyme swirled into a tangy-sweet sauce for roasted chicken. Crispy potato pancakes, paired with a chive sour cream dipper, make the ideal side dish. And while all of that would be perfectly delicious on its own, you’ll take it over the top with a harvest salad tossed with apple, white cheddar, and pecans. Yep, going the extra mile is just your style.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
1/4 oz Chives
1 unit Apple
2 7/8 oz Tempura Batter
3 tbsp Sour Cream
2 unit Cranberry Jam
2 unit Chicken Stock Concentrate
1 tsp Thyme
5 tsp Red Wine Vinegar
2 tsp Dijon Mustard
10 oz Chicken Cutlets
2 oz Mixed Greens
1/2 cup Cheddar Cheese
1/2 oz Pecans
1 tsp Granulated Sugar
1 tsp Cooking Oil
2 tbsp Olive Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Grate potatoes on the largest holes of a box grater. Halve and peel onion; grate on the largest holes of a box grater until you have 1⁄4 cup (1⁄2 cup for 4 servings). (Save remaining onion for another use.) Finely chop chives. Halve, core, and thinly slice apple.
2

Place potatoes and grated onion in the center of a clean kitchen towel; gather into a tight bundle and wring over the sink to remove excess moisture.

In a medium bowl (large bowl for 4 servings), combine grated potato mixture, 1⁄3 cup water (2⁄3 cup for 4), 1⁄4 cup tempura batter mix (1⁄2 cup for 4), a big pinch of salt, and pepper. TIP: Potato mixture should be sticky and adhere to itself when pressed together—if too dry, add water 1 tsp at a time; if too wet, add tempura batter mix 1 tsp at a time.
3

In a small bowl, combine sour cream and half the chives.

In a separate small microwave-safe bowl, combine jam, stock concentrates, 1⁄4 tsp thyme, 2 tsp vinegar, and 1 tsp water. (For 4 servings, use 1⁄2 tsp thyme, 4 tsp vinegar, and 2 tsp water.) Microwave for 45 seconds until warmed through. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season cranberry sauce with salt and pepper. Cover bowl with plastic wrap to keep warm.

In a large bowl, combine mustard, remaining vinegar, 2 TBSP olive oil (4 TBSP for 4), and 1 tsp sugar (2 tsp for 4). Season dressing with salt and pepper.
4

Pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over high heat. Once oil is hot, add chicken and sear on one side until golden brown on bottom, 2-3 minutes.

Turn off heat; transfer chicken, seared sides up, to a baking sheet. Roast on top rack until cooked through, 12-18 minutes. Wash out pan.
5

While chicken roasts, heat a 1⁄3-inch layer of oil in same pan over medium-high heat. Once oil is hot enough that a drop of potato mixture sizzles when added to the pan, carefully add heaping 1 TBSP scoops of potato mixture to pan; press down lightly with the back of a spoon to form 1⁄4-inch-thick pancakes. Cook until golden brown, 2-3 minutes per side. TIP: Don’t crowd the pan! You may need to work in batches. Lower heat to medium if browning too quickly.

Transfer potato pancakes to a paper-towel- lined plate. Season immediately with salt.
6

Add mixed greens, apple, cheddar, and pecans to bowl with dressing. Toss to coat; taste and season with salt and pepper.

Reheat cranberry sauce in microwave for 10-15 seconds if necessary.

Slice chicken crosswise.

Divide chicken, potato pancakes, and salad between plates. Spoon cranberry sauce over chicken; sprinkle chicken and potato pancakes with remaining chives. Serve with chive sour cream on the side for dipping.

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