Protein Swap | Chicken with Lemon & Chive Sauce
with Parmigiano Reggiano Roasted Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
Fresh lemon juice and thinly sliced chives are the basis for a butter-smooth pan sauce, spooned over seared-to-tender chicken thighs. Cheese-topped potatoes are roasted in bite-size chunks, while a sauté in the pan fond is all that a generous handful of shredded cabbage needs to soften up.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 6g Chives (or garlic chives)
- 1 Lemon
- 150g Shredded cabbage
- 1 Portobello mushroom
- 450g Potatoes
- 30ml Vegetable demi-glace
- 25g Parmigiano Reggiano (contains rennet)
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
24 g
Saturated Fat
12 g
Sodium
1020 mg
Total Carb
53 g
Sugars
7 g
Protein
45 g
Fibre
7 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
- In the last 5 min., sprinkle with ¾ of the cheese.
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, 6 to 8 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 the lemon; juice ½ and quarter the remaining ½.
- Thinly slice the chives.
- Remove the stem from the mushroom; medium-dice.
Sauté the mushroom & cabbage
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 5 to 6 min., until browned.
- Add the cabbage and sauté, 3 to 4 min., until lightly browned and wilted; season with the remaining spices and S&P.
- Transfer to a plate and reserve the pan.
Make the sauce
- In the same pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the demi-glace, ⅔ of the chives, the lemon juice and ⅓ cup water (double for 4 portions).
- Bring to a simmer and cook, scraping up any browned bits, 2 to 3 min., until reduced; season with S&P.
Plate your dish
- Divide the potatoes, mushroom and cabbage between your plates.
- Top with the chicken and spoon the sauce over.
- Garnish with the lemon wedges, and remaining cheese and chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
