Protein Swap | Spicy Buffalo Chicken Thighs
with Chive & Sour Cream-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
We can thank Anchor Bar in Buffalo, New York, for the invention of Buffalo wings—game nights wouldn’t be the same without them. Pay homage to this spicy pub menu favourite by glazing chicken with fiery Buffalo sauce. Serve with oven-hot potatoes and a cooling salad.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 100g French radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 6g Chives (or garlic chives)
- 30ml White balsamic vinegar
- 30ml Buffalo sauce
- 43ml Sour cream
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
12 g
Sodium
1120 mg
Total Carb
46 g
Sugars
6 g
Protein
42 g
Fibre
6 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Start the chicken
Meanwhile, pat the chicken dry; 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. on one side, until browned and partially cooked.
Mise en place
Meanwhile, thinly slice the chives and radishes. In a small bowl, make the dressing by combining the sour cream, vinegar, ½ the chives, 1 tbsp water (double for 4 portions) and S&P.
Finish the chicken
Flip the chicken and cook, 3 to 4 min., until almost cooked through. Add the Buffalo sauce (add ½ for medium spicy) and 2 tbsp butter (double for 4 portions). Cook, spooning the glaze over the chicken*, 3 to 4 min., until coated and cooked through. Transfer to a cutting board and let rest before slicing.
Make the salad & serve
In a large bowl, combine the radishes and baby greens. Divide the salad and potatoes between your plates. Top with the chicken and spoon any remaining glaze over. Garnish with the remaining chives. Serve the dressing on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
