German-Style Mustard Chicken Skillet
with Spiced Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
If there’s one cuisine that really cuts the mustard, it’s German cooking! This seasonal skillet stuffer showcases seared chicken thighs, and uses the same pot to cook small-diced spuds (das Kartoffeln) and shredded cabbage (das Kraut) along with extra colour from butternut squash.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Diced butternut squash
- 450g Baby potatoes
- 150g Shredded cabbage
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk • Mustard • Soy • Sulphites
You will need:
Large oven-safe pot
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
22 g
Saturated Fat
8 g
Sodium
1320 mg
Total Carb
56 g
Sugars
12 g
Protein
41 g
Fibre
8 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, oven-safe pot, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 4 to 5 min. on one side, until seared.
- Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Start the skillet
- Meanwhile, small-dice the potatoes.
- In the reserved pot, heat a drizzle of oil on medium.
- Add the potatoes, cabbage, squash and S&P.
- Sauté, scraping up any browned bits, 2 to 3 min., until beginning to soften.
Finish the skillet & chicken
- To the pot, add ½ cup water, 1 tbsp butter (double both for 4 portions), the vinegar, demi-glace, mustard, all but a pinch of the remaining spices and chicken.
- Cover, transfer to the oven and roast, 18 to 22 min., until slightly reduced and the chicken* is cooked through.
Make the spiced sour cream
- Meanwhile, in a small bowl, combine the sour cream, 1 tsp water (double for 4 portions), the remaining spices and S&P.
Plate your dish
- Divide the skillet between your plates.
- Dollop the spiced sour cream over top. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
