Creamy Tarragon-Caper Chicken
Roasted Brussels, Buttery Potatoes & Peas
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Which came first, the chicken or the cream? Poultry and luscious sauces so easily go together, they deserve equal billing. A lip-smacking combo of capers, fresh tarragon and heavy cream meets crinkly Brussels sprouts, peas and steamy boiled baby potatoes laced with butter and spices.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 300g Brussels sprouts
- 4g Tarragon
- 150g Green peas
- 10g Capers
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Milk • Mustard
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
15 g
Sodium
670 mg
Total Carb
64 g
Sugars
11 g
Protein
48 g
Fibre
16 g
Preparation
Boil the potatoes & peas
- Preheat the oven to 450°F.
- Place the potatoes (halve if large) in a medium pot of salted water. Bring to a boil, 14 to 18 min., until tender. Drain and return to the pot.
- Heat on low and add the peas. Steam, 2 to 4 min.
- Add 1 tbsp butter (double for 4 portions), ⅓ of the spices and S&P; stir gently.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining 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 cutting board and let rest before slicing. Reserve the pan.
Mise en place
- Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves.
- Roughly chop the capers.
Make the sauce
- In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add the capers and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream, 3 tbsp water (double for 4 portions) and ⅔ of the tarragon.
- Cook, stirring often, 2 to 3 min., until combined.
Plate your dish
- Divide the potatoes, peas and Brussels sprouts between your plates.
- Top with the chicken and spoon the sauce over.
- Garnish with the remaining tarragon. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
