Protein Swap | French-Style Chicken Thighs with Warm Tarragon Vinaigrette
Oven-Roasted Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Fresh herbs are like a fresh spring breeze—and fresh tarragon puts some French flair in the air. A dazzling warm vinaigrette made with capers and lemon is soon ready for drizzling over tender pan-seared chicken. Serve the juicy slices with paleo-friendly accompaniments, in the form of roasted green beans, cauliflower and elegant sliced leeks.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 200g Green beans
- 300g Cauliflower florets
- 75g Sliced leeks
- 1 Bunch of tarragon
- 1 Lemon
- 10g Capers
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
You will need:
Oil
Medium pan
Sheet pan
Parchment paper
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
4 g
Sodium
770 mg
Total Carb
25 g
Sugars
9 g
Protein
40 g
Fibre
7 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the stem ends of the green beans. In a medium bowl, combine the green beans, a drizzle of oil, ⅓ of the spices and S&P. In a second medium bowl, combine the leeks, a drizzle of oil and S&P. On a lined sheet pan, toss the cauliflower with a drizzle of oil, ½ the remaining spices and S&P. Roast, 12 to 14 min., until partially cooked. Remove from the oven, stir and add the green beans and ½ the leeks. Roast, 5 to 8 min., until the vegetables are tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, juice the lemon. Pick the tarragon leaves off the stems; roughly chop the leaves.
Make the vinaigrette
In the reserved pan, heat 1 tbsp oil (double for 4 portions) on medium-high. Add the garlic, capers, remaining leeks and S&P. Sauté, 1 to 2 min., until fragrant. Add the lemon juice and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 4 min., until thickened. Add the tarragon; stir well.
Plate your dish
Divide the vegetables and chicken between your plates. Drizzle with the vinaigrette. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
