Protein Swap | Chicken Provençal
with Cherry Tomatoes & Olives
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Can we show you the way to a sunny garden in southern France? Follow this path, lined with sweet tomatoes and herbs, mild green olive trees and a garlic patch. Now have a seat for juicy simmered chicken, served simply over pearl couscous.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 140g Cherry tomatoes
- 1 Shallot (or onion)
- 2 Garlic cloves
- 12g Chicken demi-glace
- 2g Herbes de Provence
- 165g Multicoloured pearl couscous
- 40g Olives
Contains: Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
19 g
Saturated Fat
3 g
Sodium
790 mg
Total Carb
68 g
Sugars
4 g
Protein
46 g
Fibre
3 g
Preparation
Boil the couscous
- Bring a medium pot of salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping; season with S&P.
Start the chicken
- Meanwhile, pat the chicken dry; season with the herbes de Provence and S&P.
- In a large pan, heat a drizzle of oil on medium.
- Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, mince the garlic.
- Halve, peel and mince the shallot.
- Pit and roughly chop the olives.
Make the sauce & finish the chicken
- In the reserved pan, heat a drizzle of oil on medium.
- Add the tomatoes, shallot and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the demi-glace, olives and ½ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer, return the chicken and cook, partially covered, stirring occasionally, 4 to 6 min., until the chicken* is cooked through.
- Add 2 tbsp butter (double for 4 portions) and cook, 1 to 2 min., until the sauce has thickened.
Plate your dish
- Divide the couscous between your plates.
- Top with the chicken (slice beforehand if desired) and sauce. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
