

FreshDirectTarragon Chicken with Sour Cream Mashed Potatoes & Green Beans, Raised w/o Antibiotics
$22.99/ea
Guaranteed Fresh
Allergens:
- Please note: FreshDirect's kitchen uses eggs, fish, milk, shellfish, soy, peanuts, tree nuts and wheat ingredients.
- Contains Milk
Chicken and potatoes get a sophisticated transformation with the addition of tarragon and Herbs de Provence. These seasonings help make the overall dish fragrant, savory, and rich. On the side, green beans add a bit of snappiness.
Skill Level:
1 out of 3
Equipment You'll Need:
- Large Oven-Safe Pan
- Small Bowl
- Strainer
From Your Pantry:
- Olive Oil
- Salt
Heating Instructions
Ingredients:
- 1 pkt. Half Chicken
- 0.2 oz. Herbs de Provence
- 1 Lemon
- 3 oz. Sour Cream
- 1- 3 Shallots
- 2 – 4 Garlic Cloves
- 1 pkt. Tarragon
- 4 pkt. Butter
- 8 oz. Chicken Stock
- 1 cntr. Mashed Potatoes
- 8 oz. Green Beans
Season the half chicken with salt and herbs de Provence on both sides. Heat a large, oven-safe pan over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat pan. When the oil begins to shimmer, add the chicken to the pan skin side down. Lightly sear the chicken for 2 – 5 minutes until golden brown. Flip the chicken then transfer the pan to the oven. Continue cooking for about 20 – 25 minutes. Set your timer and move on to Step 3. 3. Prepare Vegetables
Zest the lemon and place the zest into a bowl with the sour cream. Cut the lemon in half. Cut the shallots in half and peel off the outer skin. Slice the shallots into ¼” pieces. Smash the garlic cloves. Pick the tarragon leaves. 4. Prepare Sauce
Once the timer is complete, remove the pan from the oven and check that the chicken is cooked through*. Use a meat thermometer to check the internal temperature of the chicken has reached 155°F - 160°F. Remove the chicken from the pan and set aside to rest. As it rests, the temperature of the chicken will continue to rise, ideally to a temperature of 165°F. Set the same pan over medium-low heat. (Do not discard the rendered fat and fond that remains in the pan.) Add the butter, sliced shallots, and smashed garlic. Once the butter is melted, place the lemon halves, face down, into the pan. Continue to sauté until the shallots are translucent. Do not brown. Add the chicken stock and deglaze the pan. Reduce the sauce until it is thick and slightly velvety, approximately 5 – 6 minutes. It should coat the back of a spoon. While the sauce is reducing, move on to Step 5. 5. Microwave Green Beans and Mashed Potatoes
Place the bag of green beans in the microwave with the FreshDirect logo side up. Heat on high for 2 ½ - 3 minutes (1000-watt or higher) or 3 ½ - 4 minutes (lower wattage). Let the bag sit for 1 minute before removing. Open the bag by tearing down at the tear notch, being careful as the contents are extremely hot. Place the mashed potatoes into a microwave and heat on high for 2 minutes (1,000-watt or higher) or 2 ½ minutes (lower wattage). Let stand for 1 minute before carefully removing the plastic from the container. 6. Finish Sauce
Once the sauce has reduced, remove the lemon halves. Squeeze the juice from one half into the pan through a strainer. Add more if desired. Smash the garlic cloves in the sauce. Remove the pan from the heat and add the picked tarragon leaves and sour cream. Stir the sauce until the sour cream is fully incorporated. 7. Plate and Serve
Divide the mashed potatoes and green beans evenly between two plates. Separate the half chicken into white and dark meat, by holding the breast down to the cutting board with one hand and gently pulling the drumstick out and away from the breast. Cut the breast in half and separate the thigh from the drumstick. Pour the tarragon sauce over the chicken to complete. *The USDA recommends cooking poultry to a minimum internal temperature of 165°F.
Nutrition Facts |
Serv. Size 1/2 kit, as packaged (800g) |
Servings 2 |
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Amount Per Serving
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Calories 1080 | Calories From Fat 610 |
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% Daily Value * | |
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Total Fat 68g | 105% |
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![]() | 155% |
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Cholesterol 280mg | 93% |
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Sodium 790mg | 33% |
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Total Carbohydrate 55g | 18% |
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![]() | 36% |
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Protein 54g | |
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** Contains less than 2 percent of the Daily Value of these nutrients. |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
Calories: | 2,000 | 2,500 | |
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Total Fat | Less than | 65g | 80g |
Saturated Fat | Less than | 20g | 25g |
Cholesterol | Less than | 300mg | 300mg |
Sodium | Less than | 2,400mg | 2,400mg |
Total Carbohydrate | 300g | 375g | |
Dietary Fiber | 25g | 30g | |
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Calories per gram: | |||
Fat 9 · Carbohydrate 4 · Protein 4 |
Chicken (Raised Without Antibiotics), Mashed Potatoes (Russet Potatoes, Whole Milk, Butter [Cream, Salt], Salt, Potassium Sorbate [Preservative], Monoglycerides, Natural Flavor), Chicken Broth (Broth [Water, Chicken, Rosemary Extract {Antioxidant}], Chicken Flavor, Cane Sugar, Yeast Extract, Onion Powder), Green Beans, Shallots, Sour Cream (Cultured Cream, Contains Less Than 2% Of: Whey, Food Starch-Modified [Corn], Sodium Tripolyphosphate, Guar Gum, Carrageenan, Calcium Sulfate, Locust Bean Gum, Potassium Sorbate [Preservative]), Sour Cream (Cultured Cream, Modified Food Starch [Corn], Sodium Tripolyphosphate, Carrageenan, Locust Bean Gum, Guar Gum, Potassium Sorbate [Preservative]), Lemon, Butter (Pasteurized Cream, Salt), Tarragon, Garlic, Thyme, Fennel Seeds, Rosemary, Marjoram.
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We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
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