Nick’s Pick | Tangy Chicken & Braised Cabbage
Roasted Carrots & Potatoes with Spiced Sour Cream
Cooking time
30 minutes
Servings
2/4
Calories
490 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. A shot of apple cider vinegar gives this dish its wonderful Canadian-inspired tanginess. You’ll splash it into the pan with bronzed chicken breasts festooned with lively seasonings, and accompanied by shredded cabbage cooked down to softness. Fork-tender carrots and baby potatoes are the ideal side, coming straight out of the oven to warm the plates. Spoonfuls of spiced sour cream drop in to add a little luxe in just the right spots.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 300g Carrots (orange or multicoloured)
- 150g Shredded green cabbage
- 15ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
9 g
Saturated Fat
3 g
Sodium
690 mg
Total Carb
61 g
Sugars
15 g
Protein
46 g
Fibre
11 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the potatoes. Halve the carrots lengthwise (quarter if large). In a small bowl, combine the sour cream, a pinch of the spices and S&P.
Roast the potatoes & carrots
On a lined sheet pan, toss the potatoes and carrots with a drizzle of oil, ½ the remaining spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 6 to 8 min. on one side, until partially cooked.
Finish the chicken & braise the cabbage
When the chicken is partially cooked, flip and add the cabbage, vinegar, demi-glace, ⅓ cup water (double for 4 portions) and S&P. Cook, partially covered, stirring occasionally, 6 to 8 min., until the chicken* is cooked through and the cabbage has softened.
Plate your dish
Divide the potatoes, carrots, chicken (slice beforehand if desired) and cabbage between your plates. Top with the spiced sour cream. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
