Seared Herby Chicken Thighs
with Scallion Mash & Vegetable Fricassée
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
This winner chicken dinner has winter comfort written all over it. Every element has a cheffy tweak. Before serving, mashed potatoes get sautéed scallion for deeper flavour. The vegetables are done fricassée style, cooked with demi-glace and butter for stew-like soothing qualities: saucy pearl onions, Nantes carrots and string peas are just-tender under the teeth. Finally, those chicken thighs are plump and juicy under a shower of zesty herbs. Can you say crowd pleaser?
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Potatoes
- 200g Nantes carrots
- 60g Pearl onions (or cipollini onions)
- 100g String peas (sugar snap peas or snow peas)
- 1 Scallion
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
14 g
Sodium
810 mg
Total Carb
60 g
Sugars
11 g
Protein
42 g
Fibre
9 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large 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. Reserve the pan.
Mise en place
Meanwhile, halve the carrots lengthwise; thinly slice crosswise on an angle. Remove the stem ends of the string peas; halve crosswise on an angle. Halve and peel the onions. Thinly slice the scallion crosswise.
Sauté the scallion
In the reserved pan, heat a drizzle of oil on medium-high. Add the scallion and sauté, 30 sec. to 1 min., until fragrant. Transfer to the pot of mash; stir well. Reserve the pan.
Make the fricassée
In the same pan, heat 2 tbsp butter (double for 4 portions) and a drizzle of oil on medium. Add the onions and sauté, 2 to 3 min., until beginning to soften. Add the carrots and sauté, 3 to 4 min., until almost tender. Add the string peas, demi-glace, remaining spices and 3 tbsp water (double for 4 portions). Sauté, 3 to 4 min., until tender; season with S&P.
Plate your dish
Divide the mash, chicken and fricassée between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
