Braised Chicken Thighs with Québec Herbes Salées
Roasted Root Veggies & Fresh Chives
Cooking time
35 minutes
Servings
4
Calories
530 /serving
Les herbes salées du Bas du Fleuve, a mix of herbs and veggies preserved in salt, are a traditional seasoning from the Lower Saint Lawrence region of Québec. Enjoy this herbaceous marine flavour, brightened with a spot of white balsamic, in a sauce for chicken thighs that are gently simmered to tenderness. Make it an unforgettable winter family feast by laying out roasted potatoes, turnips and carrots, with chives for a fresh green garnish.
We will send you:
- 8 Chicken thighs
- 900g Baby potatoes
- 400g Carrots (orange or multicoloured)
- 450g Turnips (or rutabaga)
- 1 Bunch of chives (or garlic chives)
- 30ml White balsamic vinegar
- 15g Herbes salées
- 12g Chicken demi-glace
- 18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Sulphites
You will need:
Peeler
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
3 tbsp Butter
Total Fat
17 g
Saturated Fat
8 g
Sodium
1130 mg
Total Carb
57 g
Sugars
13 g
Protein
41 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Peel and medium-dice the turnips. Medium-dice the carrots. Thinly slice the chives.
Roast the vegetables
On a lined sheet pan, toss the potatoes, turnips and carrots with ½ the herbes salées, a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 25 to 30 min., until tender and beginning to brown.
Start the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 2 to 3 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the chicken
In the same pan, heat 3 tbsp butter on medium. Sauté the remaining herbes salées, 30 sec. to 1 min., until fragrant. Add the vinegar and sauté, 30 sec. to 1 min., until evaporated. Add the demi-glace and ½ cup water. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until thickened. Return the chicken* and cook, spooning the sauce over, 4 to 6 min., until cooked through. Add ½ the chives; stir well.
Plate your dish
Divide the vegetables between your plates. Top with the chicken and sauce. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
