Creamy Tuscan-Style Chicken Thighs
with Cherry Tomatoes & Wilted Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Get your keto proteins with a luscious side of cream sauce tonight, ripe with the veggie goodness of halved cherry tomatoes and leafy greens. The tender chicken thighs will soak up all the flavours: lovely aromatics like garlic enhanced by demi-glace and white balsamic. Those tomatoes and greens have their moment to shine in the side salad too, with crunchy matchstick carrots to boot. A green flutter of chopped 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
- 1 Bunch of parsley
- 15ml Minced garlic
- 100g Matchstick carrots
- 15ml White balsamic 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
710 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, combine the tomatoes, a drizzle of oil, ⅓ of the spices and S&P. Pat the chicken dry with paper towel; 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 of chicken, add the garlic. Cook, stirring frequently, 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; toss well.
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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
