Ranch Chicken & Cauliflower-Potato Mash

with Dijon Onion Gravy

Allergens: Wheat, Milk

Servings:

Cooking steps:

1

  • Wash and dry produce.

  • Cut cauliflower into bite-size pieces if necessary. Peel and dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.

2

  • Place cauliflower and potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

  • Reserve ½ cup cooking liquid, then drain.

3

  • While cauliflower and potatoes cook, pat chicken* dry with paper towels; season all over with 1 tsp Ranch Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Ranch Spice later.)

  • Heat a drizzle of oil in a medium, preferably nonstick, pan (large, preferably nonstick, pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken browns too quickly.

  • Turn off heat; transfer to a cutting board. Wipe out pan.

4
  • While chicken cooks, return drained cauliflower and potatoes to pot. Add 2 TBSP butter, ½ tsp garlic powder (you’ll use the rest in next step), salt, and pepper (4 TBSP butter and 1 tsp garlic powder for 4 servings).
  • Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved cooking liquid as needed.
  • Keep covered off heat until ready to serve.
5

  • In pan used for chicken, melt 1 TBSP butter (2 TBSP for 4 servings) over medium-low heat. Add onion, remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned, 5-8 minutes.

  • Add 1 tsp flour (2 tsp for 4) and cook, stirring constantly, 30-60 seconds. Add stock concentrate, ½ cup water, and 1 tsp mustard (1 cup water and 2 tsp mustard for 4). Cook, stirring, until gravy has thickened, 1-2 minutes.

6

  • Slice chicken crosswise. 

  • Divide chicken and cauliflower-potato mash between plates. Spoon gravy over mash and garnish everything with remaining Ranch Spice. Serve.