Cranberry-Braised Chicken with Roasted Veggies
over Tangy Brown Butter Orzo
Cooking time
30 minutes
Servings
4
Calories
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
Oil
Salt & pepper (S&P)
Strainer
Large high-sided pan
4 tbsp Butter
Total Fat
23 g
Saturated Fat
10 g
Sodium
540 mg
Total Carb
81 g
Sugars
17 g
Protein
47 g
Fibre
9 g
Preparation
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.
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.
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.
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.
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.
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.
