Crispy Dijonnaise Chicken Thighs
with Herb-Roasted Blue Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
940 /serving
Blue potatoes—coloured by the same compounds as blackberries, eggplants and Concord grapes—give this supper extra style. Roasted with herbes de Provence, they slide in next to a crisp radish salad and air-fried chicken coated with Dijon and panko for a golden finish.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g French radishes
- 450g Blue potatoes
- 1 Head of Boston lettuce
- 40g Panko
- 30ml Apple cider vinegar
- 30ml Dijon mustard
- 60ml Mayonnaise
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Eggs • Mustard • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Air fryer
Total Fat
58 g
Saturated Fat
7 g
Sodium
800 mg
Total Carb
59 g
Sugars
4 g
Protein
43 g
Fibre
6 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Preheat the air fryer to 350°F. Lightly oil the basket.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the herbes de Provence and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining herbes de Provence and S&P.
- In a small bowl, combine the mayo, mustard and a splash of the vinegar.
- In a shallow bowl, combine the panko, remaining herbes de Provence and S&P.
- In a second shallow bowl, combine 1 tbsp of the mustard-mayo mixture, 1 tbsp water (double both for 4 portions) and S&P.
- Working one at a time, coat the chicken in the mayo mixture (shaking off any excess), then in the panko mixture (pressing to adhere).
Fry the chicken
- Place the chicken* in the air fryer and spray with oil.
- Fry, spraying with oil halfway, 12 to 14 min., until cooked through.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Thinly slice the radishes.
- In a large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and radishes; toss well.
Plate your dish
- Divide the potatoes, chicken (slice beforehand if desired) and salad between your plates.
- Serve the remaining mustard-mayo mixture on the side. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
