French Tarragon Cream Chicken
with Roasted Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Which came first, the chicken or the cream? Here, they deserve equal billing, as seared chicken thighs are draped in a lip-smacking combo of capers, fresh tarragon and heavy cream. There’s plenty of veg in roasted Brussels sprouts, peas and steamy boiled baby potatoes laced with butter and spices.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 4g Tarragon
- 400g Brussels sprouts
- 150g Green peas
- 10g Capers
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Milk • Mustard
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
33 g
Saturated Fat
15 g
Sodium
680 mg
Total Carb
69 g
Sugars
12 g
Protein
50 g
Fibre
18 g
Preparation
Boil the potatoes & peas
- Preheat the oven to 450°F.
- Place the potatoes (halve if large) in a medium pot of salted water.
- Bring to a boil, 14 to 18 min., until tender.
- Drain and return to the pot.
- Heat on low and add the peas. Steam, 2 to 4 min.
- Add 1 tbsp butter (double for 4 portions), ⅓ of the spices and S&P; stir gently.
Roast the Brussels sprouts
- Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with 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 cutting board and let rest before slicing. Reserve the pan.
Mise en place
- Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves.
- Roughly chop the capers.
Make the sauce
- In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add the capers and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream, 3 tbsp water (double for 4 portions) and ⅔ of the tarragon.
- Cook, stirring often, 2 to 3 min., until combined.
Plate your dish
- Divide the potatoes, peas and Brussels sprouts between your plates.
- Top with the chicken and spoon the sauce over.
- Garnish with the remaining tarragon. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
