St. Paddy’s Day Chicken Thighs with Apple Pan Sauce
Cabbage & Leek Colcannon
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Irish eyes are smiling this time of year. And everyone will be smiling when they scoop up the considerable comforts of colcannon. This classic dish highlights hearty back-garden ingredients: fine slices of cabbage, leeks and scallions, sautéed to soft with a wee touch of mustard, and swirled into buttery mashed potatoes. Pair it with golden-brown chicken thighs smothered in a pan sauce showcasing lovely sweetness from freshly cut apple.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Potatoes
- 150g Shredded cabbage
- 75g Sliced leeks
- 2 Scallions
- 1 Apple
- 15ml Whole-grain mustard
- 12g Chicken demi-glace
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large high-sided pan
Large pan
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
14 g
Sodium
1350 mg
Total Carb
65 g
Sugars
16 g
Protein
43 g
Fibre
8 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.
Sauté the cabbage & leeks
Meanwhile, thinly slice the scallions crosswise. In a large, high-sided pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the cabbage, leeks, ½ the scallions, ⅓ of the spices and S&P. Sauté, 3 to 4 min., until beginning to soften. Add ½ the mustard and 2 tbsp water (double for 4 portions). Sauté, partially covered, 3 to 4 min., until tender. Transfer to a bowl.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining 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, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
Halve, core and thinly slice the apple. In the reserved pan, heat a drizzle of oil on medium-high. Add the apple and remaining scallions. Sauté, 2 to 3 min., until beginning to soften. Add the demi-glace and 3 tbsp water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until the apple is tender and the sauce has reduced. Off the heat, add the remaining mustard, 1 tbsp butter (double for 4 portions) and pepper; stir well.
Make the colcannon
To the pot of mash, add the cabbage and leeks; stir well.
Plate your dish
Divide the colcannon between your plates. Top with the chicken. Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
