Pan-Browned Chicken with Cipollini Onion Sauce
Roasted Rainbow Carrots & Yellow Beets
Cooking time
25 minutes
Servings
2/4
Calories
400 /serving
Do spring showers have you dreaming about rainbows? Enjoy the glowing hues of beets and multicoloured Nantes carrots in this hearty carb-smart spread. The chicken is tucked under a silky sauce of delicately sweet cipollini onions and tangy apple cider vinegar.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 225g Yellow beets
- 200g Multicoloured Nantes carrots
- 100g Cipollini onions (or pearl onions)
- 30ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
Contains: Sesame • Sulphites
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
15 g
Saturated Fat
3 g
Sodium
460 mg
Total Carb
28 g
Sugars
15 g
Protein
37 g
Fibre
7 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and halve the beets; cut into ¼ inch wedges.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 20 to 23 min., until tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ 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, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, halve and peel the onions (quarter if large).
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the onions, 3 tbsp water (double for 4 portions), the remaining spices and S&P.
- Cook, breaking up the onion petals, scraping up any browned bits, 3 to 4 min., until beginning to soften and the water has evaporated.
- Add the vinegar, demi-glace and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until thickened.
Plate your dish
- Divide the vegetables 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.
