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Low carb, ready in 15 min!

White Balsamic Braised Chicken

with Leeks, Peas & French Beans

Cooking time

20 minutes

Servings

2/4

Calories

750 /serving

A holy foursome of green vegetables add their wholesome deliciousness to this creamy, indulgent meal: in addition to some sautéed French beans as a stellar side, the sauce for the chicken itself folds in leeks, spinach and green peas. It’s a gourmet way to get a much-needed late-winter boost of protein, fibre and chlorophyll!

We will send you:

  • 6 Chicken thighs (High-protein serving)
  • 60g Baby spinach
  • 1 Bunch of tarragon
  • 200g Trimmed French beans
  • 50g Sliced leeks
  • 30g Vegetable demi-glace
  • 10g Dijon mustard
  • 100g Green peas
  • 30ml White balsamic vinegar
  • 90ml Heavy cream
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper
Total Fat
44 g
Saturated Fat
18 g
Sodium
950 mg
Total Carb
27 g
Sugars
8 g
Protein
59 g
Fibre
7 g
Preparation
a picture
Start the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 2 to 3 minutes per side, until partially cooked. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
a picture
Mise en place
While the chicken sears, pick the tarragon leaves off the stems; roughly chop the leaves.
a picture
Make the sauce & finish the chicken
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the leeks and cook, stirring, 1 to 2 min., until beginning to soften; season with ½ the remaining spice blend. Add the vinegar and cook, 30 sec. to 1 min., until slightly reduced. Add the partially cooked chicken*, cream, demi-glace, mustard, up to ½ the tarragon (to taste) and ½ cup water (double for 4 portions). Season with S&P. Bring to a boil; reduce to a simmer and cook, partially covered, 6 to 8 min., until the chicken is cooked through.
a picture
Cook the French beans
While the chicken continues to cook, in a medium pan, heat a drizzle of oil on medium-high. Add the French beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
a picture
Finish & serve
To the pan of chicken and sauce, add the peas and spinach. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted. Add 1 tbsp butter (double for 4 portions); stir until incorporated. Divide the finished chicken and sauce between your plates. Garnish the dish with as much of the remaining tarragon as you’d like. Serve the French beans on the side. Bon appétit!

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