Creamy Tuscan Chicken Thighs
with Cherry Tomatoes & Wilted Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Get your carb-smart fix with a luscious side of cream sauce, ripe with the veggie goodness of cherry tomatoes and leafy greens. Chicken thighs soak up aromatic garlic enhanced by demi-glace and champagne vinegar. A green flutter of parsley—and there’s you, refuelled!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 14g Parsley
- 15ml Minced garlic
- 100g Matchstick carrots
- 30ml Champagne vinegar
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk, Sulphites
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
11 g
Sodium
730 mg
Total Carb
17 g
Sugars
6 g
Protein
38 g
Fibre
4 g
Preparation
Start the chicken & vegetables
Halve the tomatoes. In a small bowl, toss with a drizzle of oil, ⅓ of the spices and S&P. Pat the chicken dry; season with all but a pinch of the remaining spices and S&P. In a large, high-sided pan, heat a drizzle of oil on medium. Add the chicken and ⅔ of the tomatoes. Cook, partially covered, 2 to 3 min. per side, until the chicken is partially cooked.
Mise en place
Meanwhile, roughly chop the parsley leaves and stems.
Finish the chicken & vegetables
To the pan, add the garlic. Cook, stirring often, 30 sec. to 1 min., until fragrant. Add the cream, demi-glace, ½ the vinegar, ½ cup water (double for 4 portions) and S&P. 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 ½ the spinach. Cover and cook, 1 to 2 min., until wilted; season with S&P.
Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar and spices, 2 tbsp oil (double for 4 portions) and S&P. Add the carrots, ½ the parsley, and the remaining spinach and tomatoes.
Plate your dish
Divide the chicken, vegetables and sauce between your plates. Garnish with the remaining parsley. Serve the salad on the side. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
