Chicken Thighs & Caramelized Onion Pan Sauce
Emmental-Topped Roasted Brussels Sprouts & Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Put the ease in please, with a meal that’s short on effort and long on luxury. A little Emmental cheese melted atop baby potatoes and Brussels sprouts adds some Euro flair as they roast to golden in the oven. Dig into juicy seared chicken thighs, coated in a creamy sauce that makes good use of whole-grain mustard, apple cider vinegar and caramelized onions, for a shortcut to heaven.
We will send you:
- 4 Chicken thighs
- 450g Baby potatoes
- 300g Brussels sprouts
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 25g Caramelized onions
- 30ml Heavy cream
- 50g Grated Emmental
- 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:
Medium pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
14 g
Sodium
970 mg
Total Carb
57 g
Sugars
8 g
Protein
52 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
Roast the vegetables
On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 8 to 10 min., until partially cooked. Remove from the oven and add the Brussels sprouts, a drizzle of oil and S&P; toss well. Roast, 11 to 13 min., until the vegetables are browned and tender. Remove from the oven and sprinkle with the cheese. Roast, 2 to 3 min., until melted.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
Heat the same pan on medium. Add the onions, cream, mustard (start with ½), vinegar (start with ½) and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 3 min., until slightly thickened; season with S&P. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the chicken and vegetables between your plates. Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
