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Braised Chicken Thighs & Root Vegetables

with Warm Baguettine & Herbed Butter

Cooking time

45 minutes




580 /serving

Home is definitely where the heart is—when this heartwarming dish is in the house! Let your oven do its thing, simmering tender seared chicken thighs, potatoes, turnips and carrots in a wonderfully herbaceous broth. Quebec’s herbes salées, salt-preserved herbs and vegetables from the Lower Saint Lawrence region, give it a distinctive edge (say hello to your new favourite ingredient). Two simple acts—warming the baguettine and blending fresh garlic chives into the butter—take this family meal from great to gourmet.

We will send you:

  • 8 Chicken thighs
  • 450g Baby potatoes
  • 450g Turnips
  • 300g Carrots
  • 1 Bunch of garlic chives
  • 24g Chicken demi-glace
  • 1 Parisian baguettine
  • 15g Herbes salées
  • 22.5g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Milk, Wheat, Barley

You will need:

Large pan
Large baking dish
3 tbsp Butter
Salt & pepper
Aluminium foil
Total Fat
21 g
Saturated Fat
8 g
1540 mg
Total Carbs
58 g
10 g
42 g
8 g
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Mise en place
Preheat the oven to 400°F. Halve the potatoes (or quarter if very large). Halve the carrots lengthwise; cut crosswise into 1-inch pieces. Peel and halve the turnips; cut into ¼ inch wedges. Finely chop the garlic chives. Place 3 tbsp butter in a small bowl and leave at room temperature to soften.
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Roast the vegetables
In a large baking dish, combine the potatoes, carrots and turnips. Generously drizzle with oil, and season with ½ the spice blend and S&P to taste. Toss to combine and arrange as much as possible in a single, even layer. Transfer to the oven and roast, 12 to 14 minutes, until beginning to soften.
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Sear the chicken & make the broth
While the vegetables roast, pat the chicken thighs dry with paper towel; season with ½ the remaining spice blend and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, 3 to 4 minutes per side, until nicely browned. Transfer to a plate, leaving any browned bits (or fond) in the pan. To the pan of fond, add the demi-glace and 2 cups water; season with the remaining spice blend. Cook, scraping up any fond from the bottom of the pan, 1 to 2 minutes, until combined. Stir in ¾ of the herbes salées.
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Braise the chicken
Remove the baking dish from the oven and toss the vegetables. Nestle the seared chicken between the vegetables. Pour the broth over top. Tightly cover with foil, and return to the oven to roast, 20 to 22 minutes, until the chicken* is cooked through and the vegetables are tender when pierced with a fork. Set aside to rest for 5 minutes.
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Warm the bread & make the herbed butter
While the braised chicken and vegetables rest, place the baguettine directly on an oven rack and toast, 3 to 4 minutes, until warm. To the bowl of softened butter, add up to ½ the garlic chives (to taste) and as much remaining herbes salées as you’d like. Transfer the baguettine to a cutting board; thinly slice crosswise into ¼ inch slices.
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Plate your dish
Divide the finished braised chicken and vegetables between your plates. Garnish with as many remaining garlic chives as you’d like. Spread as much herbed butter onto the baguettine as you'd like and serve on the side. Bon appétit!

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