Cheesy Chicken Thighs & Creamy Roasted Pepper Sauce
with String Beans over Spiced Orzo
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Everyone knows the answer to staying cozy in winter: layer up! Why not follow that wisdom in the kitchen, with these seared-to-tender chicken thighs? First, layer on grated Grana Padano for a meltfest. Follow that at serving time with another layer of soul-warming sauce, smoothly made with roasted red pepper spread, cream and garlic. Then keep checking the boxes with a delicate spiced pasta base and roasted string beans for each helping.
We will send you:
- 4 Chicken thighs
- 300g String beans
- 1 Garlic clove
- 30ml Roasted red pepper spread
- 140g Orzo
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
11 g
Sodium
810 mg
Total Carb
69 g
Sugars
9 g
Protein
50 g
Fibre
7 g
Preparation
Start the chicken
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; 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, 2 to 3 min. per side, until partially cooked. Transfer to a lined sheet pan and sprinkle with the cheese. Reserve the pan.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking; season with ½ the remaining spices. Keep warm.
Roast the string beans & finish the chicken
Meanwhile, remove the stem ends of the string beans. To the sheet pan of chicken, add the string beans, a drizzle of oil and S&P; toss well. Roast, 5 to 8 min., until the string beans are crisp-tender and the chicken* is cooked through.
Make the sauce
Meanwhile, mince the garlic. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream, roasted red pepper spread, demi-glace, ¼ cup water (double for 4 portions) and the remaining spices; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until slightly reduced and combined. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the orzo and string beans between your plates. Top the orzo with the chicken and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
