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Chicken Fricassée with Artichokes & Kale

over Tender Roasted Carrots

Cooking time

25 minutes




610 /serving

Fricasée just rolls off the tongue—we like to say the name almost as much as we like to make and eat this dish, halfway between a stew and a sauté. Get the pan going with onions and fresh thyme before introducing a creative vegetable combination: marinated artichokes and kale leaves simmering in a pat of butter. Add the chicken breasts so they can finish cooking with them in a tangy cream-based sauce, until ready to be plated with colourful oven-roasted carrots.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 200g Carrots
  • 25g Diced onions
  • 1 Bunch of thyme
  • 100g Chopped kale
  • 15ml White wine vinegar
  • 30g Vegetable demi-glace
  • 170ml Marinated artichokes (jar)
  • 60ml Heavy cream
  • 9g 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, Sulphites

You will need:

Large pan (non-stick if possible)
Sheet pan
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
35 g
Saturated Fat
13 g
850 mg
Total Carbs
27 g
8 g
48 g
7 g
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Roast the carrots
Preheat the oven to 450°F. Halve the carrots (or quarter if large). On a lined sheet pan, toss the carrots with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 16 to 20 minutes, until tender when pierced with a fork.
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Start the chicken fricassée
While the carrots roast, pat the chicken breasts dry with paper towel; season with ½ the remaining spice blend and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 5 to 7 minutes per side, until partially cooked. 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, pick the thyme leaves off the stems, discarding the stems; roughly chop the leaves. Drain the artichokes.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions and ½ the thyme; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add 1 tbsp butter (double for 4 portions), the kale and artichokes; season with the remaining spice blend. Sauté, stirring frequently, 2 to 3 minutes, until lightly browned.
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Finish the chicken fricassée
To the pan of vegetables, add the partially cooked chicken*, heavy cream, demi-glace, white wine vinegar and ⅓ cup water (double for 4 portions); season with S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until the sauce has slightly reduced and the chicken is cooked through.
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Plate your dish
Divide the roasted carrots and finished chicken fricassée between your plates. Garnish with as much remaining thyme as you’d like. Bon appétit!

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