Saucy Chicken with Sun-Dried Tomatoes
Roasted Potatoes & Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
The sun-dried tomato is a beautiful thing, capturing the essence of the fruit by concentrating its tangy-sweet flavours. Swirl deep red slices into a cream-based sauce, and you’ve got a heavenly coating for tender chicken. Streamline suppertime with oven-roasted veggies.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 450g Baby potatoes
- 400g Green beans (or string peas)
- 15g Sliced sun-dried tomatoes
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
45 g
Saturated Fat
20 g
Sodium
920 mg
Total Carb
62 g
Sugars
15 g
Protein
44 g
Fibre
12 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 15 to 18 min., until partially cooked.
- Add the green beans, a drizzle of oil and S&P; toss well.
- Roast, 5 to 8 min., until the vegetables are tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ 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, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes, demi-glace, cream, ¼ cup water (double for 4 portions) and the remaining spices.
- Cook, stirring often, 2 to 3 min., until slightly reduced; season with S&P.
- Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Spoon the sauce over the chicken. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
