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Chicken in Chive Sauce with Desiree Potato

Delight in creamy Chicken Chive Sauce served with Desiree potatoes and charred asparagus

369 Reviews

35

Cooking Time

2 People

Serving Size

Chicken

Protein

666

Calories

Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables before cooking. Boil a cooking pot of water

What you'll need

Chopping board | Knife | Cooking pot | Strainer | Fork | Mixing bowl | Baking tray | Salt | Black pepper | Cooking pan

Cooking Instructions

Ingredients

Step 5 : Mash the Potatoes

In another pan over medium heat, add smashed red potato, drizzle with 1/4 cooking cream, and season with black pepper and salt to taste.

400 g Red Potato
5 g Thyme
280 g Minced Chicken
10 g Panko Bread Crumbs
120 g White Onion
7 g Garlic
100 g Asparagus
300 ml Cooking Cream
100 ml Water
1 unit Vegetable Cube
5 g Chives

Allergens

Dairy, Wheat

Step 1 : Boil the Potatoes

Quarter the red potatoes and boil for 15-20 minutes until fork-tender, then drain and smash them with a fork

Nutritional Information

Energy (kJ/kcal)    

666

Protein (g)    

32

Carbohydrates (g)    

58

Fibers (g)    

4

Sugar

9

Fats (g)

36

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Veggies

Heat a pan over medium-high heat with a drizzle of oil. Once hot, add asparagus and cook until charred, then add garlic, toss for 2 minutes, and season with salt and black pepper.

Step 2 : Make Chicken Meatballs

Mix panko breadcrumbs with water in a bowl, add minced chicken, thyme leaves, salt, and black pepper. Mix well with your hands, shape into evenly sized balls (4 per person), and place them on a baking tray to cook for 8 minutes.

Step 4 : Make the Sauce

Finely chop half the white onion and chives. In the same pan, cook the onion until translucent, add the meatballs, and cook for 3-5 minutes or until golden brown, add 3/4 of the cooking cream, measured water, and vegetable cube, and bring to a boil, then simmer for 3-5 minutes. Add 3/4 of the chives to the meatball sauce, and season with black pepper and salt to taste.

Step 6 : Serve and Enjoy!

Place the creamy potatoes on the plate, add a side of asparagus, and top with meatballs in sauce. Garnish with the remaining chives.

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