Chicken Thighs Chasseur
with Sautéed Portobello & Lacinato Kale
Cooking time
25 minutes
Servings
2/4
Calories
390 /serving
Poulet chasseur is a classic of French cooking. Like the Italian chicken cacciatore, what you’re hunting for is mushrooms. Here, big beefy portobello is sliced up for a savoury sauce. It makes a soft landing on a bed of sautéed lacinato kale and sweet pepper.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Sweet pepper
- 1 Shallot (or onion)
- 1 Garlic clove
- 1 Portobello mushroom
- ½ Bunch of lacinato kale
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
3 g
Sodium
630 mg
Total Carb
23 g
Sugars
9 g
Protein
40 g
Fibre
5 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large 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 and reserve the pan.
Mise en place
- Meanwhile, halve, peel and mince the shallot.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Remove the stem from the mushroom; thinly slice.
- Mince the garlic.
- Halve, core and medium-dice the sweet pepper.
Make the sauce & coat the chicken
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushroom and sauté, 2 to 3 min., until browned.
- Add the shallot and ½ the garlic. Sauté, 1 to 2 min., until fragrant.
- Add the demi-glace and 4 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined.
- Return the chicken and cook, spooning the sauce over, 1 to 2 min., until coated.
Sauté the vegetables
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet pepper, kale and remaining spices. Sauté, 3 to 4 min., until tender and wilted; season with S&P.
Plate your dish
- Divide the vegetables between your plates.
- Top with the chicken and sauce. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
