Chicken Thighs in Caper Pan Sauce
with Cherry Tomatoes, Roasted Carrots & Orzo
Cooking time
30 minutes
Servings
4
Calories
680 /serving
The bases are loaded with delicious elements, from juicy cherry tomatoes to tender chicken thighs, in this winner of a recipe. First you’ll sear the chicken, then wind up the cooking with a quick simmer in its own sauce of garlic, capers and demi-glace (finishing it with butter is a whole new ballgame). Slide some oven-roasted carrots onto the plates, and set it all over delicately spiced orzo. You’ve got a homerun!
We will send you:
- 8 Chicken thighs
- 600g Carrots (orange or multicoloured)
- 280g Cherry tomatoes
- 3 Garlic cloves
- 280g Orzo
- 20g Capers
- 12g Chicken demi-glace
- 30ml Whole-grain mustard
- 14g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Sheet pan
Parchment paper
Olive oil
Salt & pepper (S&P)
Strainer
Large high-sided pan
2 tbsp Butter
Total Fat
22 g
Saturated Fat
7 g
Sodium
1170 mg
Total Carb
73 g
Sugars
12 g
Protein
46 g
Fibre
8 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of olive oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender.
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. Transfer to a bowl and toss with a drizzle of olive oil to prevent sticking. Keep warm.
Start the chicken
Meanwhile, in a large, high-sided pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. Cook, 4 to 5 min. per side, until nicely browned. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, halve the tomatoes; season with S&P. Roughly chop the capers. Mince the garlic.
Make the sauce & finish the chicken
In the reserved pan, heat a generous drizzle of olive oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the demi-glace, mustard, capers, ½ cup water, 2 tbsp butter and S&P. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until combined. Return the chicken* and cook, spooning the sauce over, 1 to 2 min., until cooked through and coated. Add the tomatoes; stir well.
Finish & serve
To the bowl of orzo, add a drizzle of olive oil and the remaining spices; stir well. Divide the orzo between your plates. Top with the carrots, chicken and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
