FreshDirectTarragon Chicken with Sour Cream Mashed Potatoes & Green Beans, Raised w/o Antibiotics

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

1. Preheat Oven to 400⁰F.

2. Cook Chicken

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.