Thanksgiving Anytime Chicken Sandos

Name: Thanksgiving Anytime Chicken Sandos with Gravy, Cranberry Sauce & Potato-Carrot Jumble
Yield: 2 servings
Ingredients: 12 oz Potato; 6 oz Carrot; 1 Onion; 1 unit Chicken Stock Concentrate; 1 tsp Thyme; 1 unit Cranberry Jam; 2 unit Brioche Buns; 10 oz Chicken Cutlets; 1 tbsp All-Purpose Flour; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp; 3 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp

with Gravy, Cranberry Sauce & Potato-Carrot Jumble

By Recipe0 System

Get ready to enjoy the flavors (and subsequent feelings) of Thanksgiving, all on a bun, at any time of year! First, you’ll pound chicken cutlets nice and thin, then brown them to crisp perfection. Meanwhile, you’re roasting a hearty carrot-onion-potato jumble in a hot oven (it’s “Thanksgiving anytime,” after all—something’s gotta roast!). Next, you’ll whisk up a buttery onion gravy, then spoon over pillowy brioche buns filled with chicken and shmeared with sweet-tart cranberry sauce. And boom—it’s Thanksgiving again (minus the annoying cousins!).

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
6 oz Carrot
1 Onion
1 unit Chicken Stock Concentrate
1 tsp Thyme
1 unit Cranberry Jam
2 unit Brioche Buns
10 oz Chicken Cutlets
1 tbsp All-Purpose Flour
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp
3 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp

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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.

Dice potatoes into 1-inch pieces. Halve, peel, and mince half the onion; cut remaining onion into quarters. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Toss potatoes, quartered onion, and carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2

Meanwhile, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick.

Season chicken all over with garlic powder, half the thyme (you’ll use more later), ½ tsp salt (1 tsp for 4 servings), and pepper.
3

Heat a drizzle of oil (large drizzle for 4 servings) in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan and let cool.
4

While chicken cooks, in a small bowl, combine cranberry jam, 1 TBSP water (2 TBSP for 4 servings), a pinch of remaining thyme, salt, and pepper.
5

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add minced onion; cook, stirring, until softened, 3-4 minutes.

Reduce heat to low. Sprinkle flour over onion; whisk to combine. Stir in ½ cup water (1 cup for 4) and stock concentrate. Bring to a simmer and cook until thickened and saucy, 1-2 minutes. Season with salt and pepper. Remove from heat.

While gravy cooks, halve and toast buns.
6

Spread a thin layer of cranberry sauce onto cut sides of bottom buns. Fill buns with chicken and top with as much gravy as you like (be sure to reserve at least a couple spoonfuls for serving). Close sandwiches.

Divide sandwiches and potato-carrot jumble between plates. Serve with reserved gravy for dipping.

Chicken is fully cooked when internal temperature reaches 165°.

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