Protein Swap | French Onion-Style Chicken
Green Beans & Garlic Bread
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Caramelized onions, herbes de Provence and a splash of demi-glace give this dish a certain French je ne sais quoi, without any complicated moves. It takes shape on the plate with generously sauced chicken thighs, thick slabs of herby garlic bread and tender-crisp green beans.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Green beans (or string peas)
- 15ml Minced garlic
- 4g Herbes de Provence
- 12g Chicken demi-glace
- 15ml Tomato paste
- 50g Caramelized onions
- 1 Ciabatta baguettine
Contains: Barley • Milk • Wheat
You will need:
Basting brush
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
35 g
Saturated Fat
14 g
Sodium
1350 mg
Total Carb
68 g
Sugars
9 g
Protein
46 g
Fibre
5 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 5 to 7 min. per side, until almost cooked through.
Mise en place
- Meanwhile, remove the stem ends of the green beans.
- Halve the ciabatta lengthwise.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add ½ the garlic and ½ the herbes de Provence; stir well.
Roast the green beans & make the garlic bread
- On a lined sheet pan, toss the green beans with a drizzle of oil, the remaining herbes de Provence and S&P.
- Brush the cut-sides of the ciabatta with the garlic butter.
- Add to the pan and bake, 5 to 7 min., until crisp-tender and golden brown.
- Transfer the ciabatta to a cutting board and halve crosswise on an angle.
Make the sauce & finish the chicken
- Meanwhile, to the pan of chicken, add the tomato paste and remaining garlic.
- Cook, stirring often, 30 sec. to 1 min., until fragrant and dark red.
- Add the demi-glace, onions and ¼ cup water (double for 4 portions).
- Cook, spooning the sauce over the chicken, 2 to 3 min., until slightly reduced and the chicken* is cooked through.
- Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the green beans, chicken (slice beforehand if desired) and garlic bread between your plates.
- Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
