One-Pot Dijon Chicken
with Québec Herbes Salées, Veggies & Rice
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
It takes one to know one… and we know a good one-pot recipe! Lift off the lid, take a deep breath and you’ll be enveloped in a flavourscape. It’s got whiffs of fresh thyme, a lick of Québec’s special salt-preserved herbs and a pointed kick from Dijon mustard. Once the chicken thighs are browned, the rice cooks away in said pot with carrots and zucchini (just don’t remove the lid too often to inhale those enticing aromas).
We will send you:
- 4 Chicken thighs
- 300g Carrots (orange or multicoloured)
- 1 Bunch of thyme
- 2 Zucchini (green, yellow or heirloom)
- 15ml Dijon mustard
- 15g Herbes salées
- 160g White rice
- 12g Chicken demi-glace
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large oven-safe pot
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
10 g
Sodium
1670 mg
Total Carb
87 g
Sugars
11 g
Protein
44 g
Fibre
8 g
Preparation
Start the chicken
Preheat the oven to 400°F. In a large, oven-safe pot, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. Cook, 2 to 3 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
Meanwhile, medium-dice the carrots and zucchini. Pick the thyme leaves off the stems; roughly chop the leaves.
Start the vegetables
In the reserved pot, heat a drizzle of oil on medium-high. Cook the carrots and remaining spices, stirring occasionally, 3 to 4 min., until beginning to brown.
Start the rice & continue the vegetables
To the pot of carrots, add 1 ¼ cups water, 2 tbsp butter (double both for 4 portions), the rice, zucchini, mustard, demi-glace, herbes salées and ⅔ of the thyme; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice and vegetables are partially cooked.
Finish the chicken, vegetables & rice
When the rice and vegetables are partially cooked, remove from the oven and add the chicken. Cover and bake, 8 to 10 min., until the chicken* is cooked through and the vegetables and rice are tender.
Plate your dish
Divide the chicken, vegetables and rice between your plates. Garnish with the remaining thyme. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
