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Ready in 30 minutes

Cranberry-Braised Chicken with Roasted Veggies

over Tangy Brown Butter Orzo

Cooking time

30 minutes




700 /serving

Let’s work our way from the bottom up. The first layer of deliciousness is sure to catch their interest: tiny teardrops of orzo are coated in a foaming brown butter sauce zapped with apple cider vinegar for an extra tangy kick. Carrots and Brussels sprouts make for a traditional veggie side once gently spiced and roasted. And braising the chicken thighs with a touch of cranberry sauce brings sweet crimson colour to the table.

We will send you:

  • 8 Chicken thighs
  • 400g Carrots (orange or multicoloured)
  • 400g Brussels sprouts
  • 30ml Apple cider vinegar
  • 280g Orzo
  • 60ml Vegetable demi-glace
  • 60ml Cranberry sauce
  • 15g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Large pot
Sheet pan
Parchment paper
Salt & pepper (S&P)
Large high-sided pan
4 tbsp Butter
Total Fat
23 g
Saturated Fat
10 g
540 mg
Total Carb
81 g
17 g
47 g
9 g
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Start the vegetables
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 4 to 6 min., until partially cooked.
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Finish the vegetables
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). When the carrots are partially cooked, remove from the oven and add the Brussels sprouts, a drizzle of oil, ⅓ of the remaining spices and S&P; toss well. Roast, flipping halfway, 14 to 16 min., until golden brown and tender.
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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 season with S&P. Keep warm.
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Make the brown butter sauce
Meanwhile, in a large, high-sided pan, heat 4 tbsp butter on medium. Cook, stirring frequently, 2 to 3 min., until beginning to foam; season with a pinch of the remaining spices and S&P. Off the heat, add 1 tbsp of the vinegar; stir well. Transfer to a bowl and reserve the pan.
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Cook & braise the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved 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. Add the cranberry sauce, demi-glace, remaining vinegar, 1 cup water and S&P; stir well. Cook, partially covered, stirring occasionally, 6 to 8 min., until the chicken* is cooked through and the sauce has thickened.
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Finish & serve
To the pot of orzo, add the brown butter sauce and S&P; stir well. Divide the orzo between your plates. Top with the chicken and vegetables. Spoon any remaining sauce over the chicken. Bon appétit!

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