Saucy Chicken Thighs & Sherry-Garlic Pan Sauce
over Stuffing-Style Root Vegetables
Cooking time
30 minutes
Servings
2/4
Calories
540 /serving
Go ahead and do your stuff! For a riff on the holiday meal, this dish is served over a base inspired by stuffing. Cue up the fresh sage, which gets its annual change to star. It lends its fragrance to morsels of roasted turnips, butternut squash and onion, fluffed up with our garlic focaccia bun. Hot from the oven, it’s ready to receive seared chicken thighs glimmering in a tangy sherry vinegar and garlic pan sauce.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 225g Turnips (or rutabaga)
- 200g Diced butternut squash
- 1 Bunch of sage
- 2 Garlic cloves
- 1 Onion (or shallot)
- 15ml Sherry vinegar
- 12g Chicken demi-glace
- 1 Garlic focaccia bun
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley, Milk, Rye, Sulphites, Wheat
You will need:
Medium pan
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
7 g
Sodium
1500 mg
Total Carb
46 g
Sugars
12 g
Protein
41 g
Fibre
5 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Peel and halve the turnips; cut into ¼ inch wedges. Peel and cut the onion into ½ inch wedges. On a lined sheet pan, toss the turnips, onion and squash with a drizzle of oil, ½ the spices and S&P. Roast, 10 to 12 min., until partially cooked.
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 plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, medium-dice the focaccia; drizzle with oil and season with S&P. Pick the sage leaves off the stems; thinly slice the leaves. Mince the garlic.
Finish the vegetables & roast the focaccia
When the vegetables are partially cooked, remove from the oven, stir and add the focaccia and sage. Roast, 5 to 6 min., until the focaccia is beginning to brown. Remove from the oven and add ¾ of the garlic; toss well. Roast, 5 to 6 min., until the vegetables are tender and the focaccia is browned.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the vinegar, demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until slightly reduced. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the vegetables, focaccia and chicken between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
