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Balsamic & Blue Concord Grape Chicken

over Creamy Mash & Summer Greens

Cooking time

35 minutes




780 /serving

We don’t want to play favourites, but the Concord might just be the quintessential variety of grape. Used in everything from jellies to juice, this is the varietal you think of when you picture that purple “grape” flavour. Tonight though, you’ll be cooking it down with balsamic vinegar, garlic and chicken fond, allowing its flavours to complement the savoury aromatics. Add some demi-glace and you’ve got a deep, rich braising liquid for your chicken, which, once rendered tender, you’ll place over buttery mashed potatoes. Let the sauce seep into the potatoes for your perfect bite.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 450g Potatoes
  • 90g Baby lettuce
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 60g Radishes
  • 100g Blue Concord grapes
  • 7g Honey
  • 30g Vegetable demi-glace
  • 45ml Balsamic vinegar
  • 9g Zesty Herb spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large high-sided pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Total Fat
39 g
Saturated Fat
15 g
790 mg
Total Carb
67 g
21 g
42 g
7 g
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Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Start the chicken
While the potatoes cook, in a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken thighs to the pan and cook, partially covered, 2 to 3 minutes per side, until partially cooked (if you received a different cut of chicken, find your alternate cooking method at Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, halve the grapes. Thinly slice the radishes lengthwise; place in a bowl and top with cold water. Peel, halve and thinly slice the shallot. Mince the garlic. Finely chop the parsley leaves and stems.
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Finish the chicken & make the sauce
In the reserved pan of fond, melt 1 tbsp butter (double for 4 portions) on medium-high. Add the grapes, garlic and shallots. Cook, stirring frequently, 2 to 3 minutes, until the grapes have softened. Add the partially cooked chicken*, demi-glace, ½ the balsamic vinegar, ½ the honey and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P. Bring to a boil; reduce to a simmer and cook, stirring occasionally, partially covered, 6 to 8 minutes (10 to 12 minutes for 4 portions), until the chicken is cooked through and the sauce has thickened.
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Make the salad
While the chicken finishes, in a large serving bowl, combine the remaining vinegar and honey with 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce, radishes (thoroughly drain and pat dry before adding) and ½ the parsley. Toss well.
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Plate your dish
Divide the finished mash between your plates. Top with the chicken. Spoon any remaining pan sauce over the chicken. Garnish with the remaining parsley. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.