Carb-Wise: Creamy Chicken Forestière with Peas
Baby Greens Salad & Dijon Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Forestière—as in inspired by the forest—that’s where this classic dish gets its name. It’s a showcase for mushrooms sautéed in butter and garlic until just browned. Toss most of them into a sauce that boldly balances heavy cream, Dijon and sherry vinegar. Drape it over seared-to-tender chicken thighs, along with a handful of green peas. The rest of the shrooms happily join baby greens in a salad dressed in a sharp vinaigrette that cleverly repurposes the vinegar and mustard.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 225g Sliced mushrooms
- 150g Green peas
- 15ml Red wine vinegar
- 30ml Vegetable demi-glace
- 15ml Dijon mustard
- 45ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large high-sided pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
16 g
Sodium
1000 mg
Total Carb
23 g
Sugars
7 g
Protein
43 g
Fibre
6 g
Preparation
Sauté the mushrooms
Mince the garlic. In a large, high-sided pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the mushrooms and garlic. Sauté, 4 to 6 min., until browned; season with ½ the spices and S&P. Transfer to a plate and reserve the pan.
Start the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the chicken and cook, partially covered, 2 to 4 min. per side, until partially cooked.
Make the vinaigrette
Meanwhile, in a small bowl, combine ½ the vinegar, ½ the mustard, 2 tbsp oil (double for 4 portions) and S&P.
Make the sauce & finish the chicken
To the pan of chicken, add the cream, demi-glace, ⅔ of the mushrooms, the remaining vinegar and mustard, ½ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, partially covered, 6 to 8 min. (10 to 12 min. for 4 portions), until the sauce has thickened and the chicken* is cooked through. Add the peas and cook, stirring frequently, 1 to 2 min., until softened.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, remaining mushrooms and the vinaigrette.
Plate your dish
Divide the chicken (slice beforehand if desired) and sauce between your plates. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
