Caper Cream Chicken Thighs
with Zingy Broccoli Slaw
Cooking time
20 minutes
Servings
2/4
Calories
400 /serving
Luscious flavours linger on the tongue, reminding us that limiting carbs doesn’t mean limiting pleasure. Whipped up from capers and sour cream, the sauce is ideal for bronzed chicken. Use our go-to technique for sautéing broccoli (hint: add water) and toss it into a vinegar-stung slaw.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 150g Shredded cabbage
- 200g Broccoli florets
- 1 Shallot (or onion)
- 30ml Apple cider vinegar
- 10g Capers
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
21 g
Sugars
8 g
Protein
40 g
Fibre
5 g
Preparation
Start the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
Sauté the broccoli
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown.
- Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with ½ the remaining spices and S&P.
Make the sauce & finish the chicken
- In a small bowl, combine the sour cream, demi-glace, capers, ¼ cup water (double for 4 portions), the remaining spices and S&P.
- To the pan of chicken, add the sauce.
- Simmer and cook, spooning the sauce over, 2 to 3 min., until slightly thickened and the chicken* is cooked through.
Make the slaw
- Meanwhile, halve, peel and thinly slice the shallot.
- In a large bowl, combine the shallot and vinegar.
- Add the cabbage, broccoli, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the slaw between your plates.
- Top with the chicken.
- Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
