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Creamy Caper Chicken, Mash & Roasted Tomatoes

Creamy Caper Chicken, Mash & Roasted Tomatoes

Rating
4.5rating out of 5

(597 reviews from our customers)

Prep Time

30 min

Cuisine

British

What could be better than crispy chicken thighs with mashed potato? Pouring over creamy caper sauce and topping with roasted garlicky tomatoes. What a meal!

Prep Time

30 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Tomato
2 tomatoes
garlic-clove
1 garlic clove
Capers
1 bag of capers (15g)
British Chicken Thighs With Skin on - re-touch
320g British chicken thighs, skin on
fresh-parsley
5g parsley
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
Dijon-mustard
1 Dijon mustard pot (5.5g) †
Potatoes
4 white potatoes
Double-cream
1 pot of double cream (100ml) †
You Will Need
Butter, milk, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tomato
  • 1 garlic clove
  • 1 bag of capers (15g)
  • 320g British chicken thighs, skin on
  • 5g parsley
  • 1 Chinese rice wine sachet (15ml)
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 1 white potato
  • 1 pot of double cream (100ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1002 kJ
240 kcal
3291 kJ
789 kcal
Fat
of which saturates
16.2 g
6.9 g
53 g
22.7 g
Carbohydrate
of which sugars
13.5 g
1.9 g
44.3 g
6.2 g
Fibre 1.6 g 5.3 g
Protein 10.9 g 35.6 g
Salt 0.17 g 0.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 tomato
tomato
1 garlic clove
garlic
1 bag of capers (15g)
Capers, water, vinegar, salt.
320g British chicken thighs, skin on
chicken thigh meat (100%)
5g parsley
flat parsley (100%)
1 Chinese rice wine sachet (15ml)
rice wine (100%)
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
1 white potato
potato
1 pot of double cream (100ml)
cream (milk) (100%)
Allergens
  • Allergens highlighted by † (mustard, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Season the chicken thighs on both sides with salt and pepper

Once hot, add the chicken, skin-side down, and cook for 10 mins or until the skins have browned and crisped

2

Whilst the chicken is cooking, peel the potatoes and chop them into small bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

3

Meanwhile, slice the tomatoes finely

Peel and finely chop (or grate) the garlic

4

Once crispy, transfer the chicken thighs (skin-side up!) to one side of a baking tray and reserve the pan

Add the tomato slices to the other side of the tray and top with the chopped garlic, a drizzle of olive oil and a generous pinch of salt and pepper

Put the tray in the oven for 10 min or until the chicken is cooked through (no pink meat!) and the tomatoes have softened

5

Whilst everything is in the oven, chop the parsley roughly, including the stalks

6

Once the potatoes are fork-tender, drain and return them to the pot

Return the pot to a low heat and add a splash of milk and a large knob of butter

Season with a pinch of salt and pepper and mash until smooth

Add half the chopped parsley and stir it all together – this is your herby mash

7

Wipe the reserved pan clean and return it to a medium-high heat

Add the double cream, Chinese rice wine, capers and Dijon mustard, give everything a good mix up and cook for 1-2 min or until warmed through and slightly thickened – this is your creamy caper sauce

8

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Serve the crispy chicken thighs with the herby mash and roasted tomatoes to the side

Pour the creamy caper sauce all over and top the tomatoes with the remaining chopped parsley

Enjoy!

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