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Seared Chicken Thighs & Delicata Monte Carlo

with Tangy-Sweet Pan Sauce

Cooking time

30 minutes

Servings

2/4

Calories

690 /serving

It’s a delicata subject! This variety of winter squash boasts sweet-soft flesh, a manageably small size and a cream-coloured stripey skin that’s delicate enough to eat (thus its name). That works well for treating it like a baked potato—and a premium baked potato at that, inspired by a famous steakhouse side. For your delicata Monte Carlo, you’ll stuff the squash shell with potato, cream cheese and butter, and top it with aged cheddar for a broil. Set it up with savoury chicken thighs in a dark and delicious sauce sweetened with a touch of honey.

We will send you:

  • 4 Chicken thighs
  • 450g Potatoes
  • 2 Scallions
  • 1 Delicata squash
  • 15ml Apple cider vinegar
  • 7g Honey
  • 12g Chicken demi-glace
  • 30g Grated aged cheddar
  • 50g Cream cheese
  • 8g Good Stuff blend (black pepper, cinnamon, allspice, thym, savory, cloves, white pepper, garlic, onion, salt, bay leaves, rice flour)

Contains: Milk, Sulphites

You will need:

Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Aluminium foil
Total Fat
35 g
Saturated Fat
15 g
Sodium
920 mg
Total Carb
52 g
Sugars
9 g
Protein
45 g
Fibre
5 g
Preparation
a picture
Start the squash
Halve the squash lengthwise; remove the seeds and pulp. Place on a large plate, cut-sides down. Microwave on high, 8 to 10 min., until very tender; season the flesh with ½ the spices and S&P. Or, preheat the oven to 450°F. Drizzle the inside of the squash with oil; season with ½ the spices and S&P. On a lined sheet pan, arrange, cut-sides down, and roast, 18 to 22 min., until tender.
a picture
Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the cream cheese and 1 tbsp butter (double for 4 portions). Mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
a picture
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
a picture
Finish the squash
Place the oven rack in the top position and preheat the oven to broil. Lightly oil a foil-lined sheet pan. Arrange the squash, cut-sides up, and top with the mash. Sprinkle with the cheddar. Broil, 2 to 4 min., until the cheese has melted and is beginning to brown. Set aside in a warm spot.
a picture
Make the sauce
Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In the reserved pan, heat a drizzle of oil on medium-high. Sauté the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the vinegar, honey, demi-glace and ¼ cup water (double for 4 portions); season with the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until slightly reduced. Add the chicken and cook, 30 sec. to 1 min., spooning the sauce over until coated.
a picture
Plate your dish
Divide the chicken and squash between your plates. Spoon the sauce over the chicken. Garnish the squash with the green tops of the scallions. Bon appétit!

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