Meal Card: Gravy Chicken and Grilled Corn

Directions

1) Place packages of turkey gravy in a bowl of hot water to thaw. Place corn on the counter to thaw or in the fridge to thaw if scheduling this meal. 

2) Open chicken and place on a Suvie roasting rack (handles facing up) set within a Suvie pan. Season with 1 tbsp (2 tbsp for 4 servings) olive oil, 1/4 tsp (1/2 tsp for 4 servings) salt and freshly ground pepper. Place chicken in the Top Zone of Suvie.

3) Before opening, gently tap potatoes on the counter to break up. Open potatoes and pour into a Suvie pan. Add 2 tbsp butter, ½ cup milk or water, 1/2 tsp salt, and freshly ground pepper (for 4 servings, use 4 tbsp butter, 1 cup milk, 1 tsp salt, and freshly ground black pepper to taste). Place pan in the bottom zone of Suvie. 

4) Input settings and cook now or schedule. Be sure to select “From Frozen” when asked if cooking from frozen.  

Suvie Cook Settings 

Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 20 minutes)

Top Zone: Roast at 350°F for 27 minutes (4 servings, Roast for 37 minutes) 

5) After cooking, transfer chicken to a cutting board and rest for 4 minutes. Leave potatoes in Suvie to keep warm. 

6)  In a clean, dry Suvie pan, combine corn, 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper (for 4 servings, use 2 tbsp oil, 1 tsp salt, and ground black pepper). Place pan in the Top Zone and confirm 7 minute broil. 

7) Remove pans from Suvie. Gently stir potatoes, butter, and milk together. Season to taste with salt and pepper. Cut chicken into slices. 

8) Divide chicken, corn, and potato puree between plates. Transfer turkey gravy to a microwave safe container and heat in the microwave in 30 second increments. Top chicken and potatoes with the warmed turkey gravy and serve.