One-Pot Basil Pesto Chicken Thighs
with Garlic-Butter Rice & String Beans
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Experience the oneness with this rewarding recipe. By using only one pot, the goal is to minimize messiness and maximize coziness. Chicken thighs are seared to tender in an olive-dotted herb blend, followed by buttery rice dotted with garlic and shallot and moistened with demi-glace for extra flavour. String beans are the last item to toss in as the casserole finishes in the oven, so it’ll be piping hot for that final drizzle of basil pesto.
We will send you:
- 4 Chicken thighs
- 15ml Minced garlic
- 300g String beans
- 30ml Basil pesto
- 1 Shallot (or onion)
- 160g White rice
- 12g Chicken demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Cashews
You will need:
Large oven-safe pot
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
15 g
Sodium
920 mg
Total Carb
84 g
Sugars
8 g
Protein
45 g
Fibre
6 g
Preparation
Start the chicken
Preheat the oven to 450°F. In a large, oven-safe pot, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spices and S&P. Cook, 2 to 3 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
Meanwhile, remove the stem ends of the string beans; halve. Halve, peel and thinly slice the shallot.
Start the rice
In the reserved pot, heat a drizzle of oil on medium. Sauté the garlic and shallot, 30 sec. to 1 min., until fragrant. Add 1 ¼ cups water, 3 tbsp butter (double both for 4 portions), the rice, demi-glace, remaining spices and S&P; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice is partially cooked.
Finish the chicken & rice
Meanwhile, in a medium bowl, combine the string beans, a drizzle of oil and S&P. When the rice is partially cooked, remove from the oven and add the chicken and string beans. Cover and bake, 8 to 10 min., until the string beans are crisp-tender, the chicken* is cooked through and the rice is tender.
Finish & serve
In a small bowl, combine the pesto and 1 tbsp olive oil (double for 4 portions). Divide the rice between your plates. Top with the chicken and string beans. Drizzle the chicken with the pesto. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
