Apple Cider-Glazed Chicken
with Rosemary Roasted Potatoes & Apple-Kale Slaw
Cooking time
30 minutes
Servings
4
Calories
550 /serving
The kids will love this sweet and sour apple cider vinegar and Dijon mustard glaze, which brightens up plump, juicy chicken. Apple slices also add tart crunch to the slaw of cabbage and kale ribbons, sided by winter-perfect roasted potatoes scented with rosemary.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 150g Shredded cabbage
- 4g Rosemary
- 900g Baby potatoes
- 120g Chopped kale
- 1 Apple
- 120ml Apple juice
- 10ml Dijon mustard
- 12g Chicken demi-glace
- 45ml Apple cider vinegar
- 24g Lemony Paprika & Bay spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavor, chili, bay leaf, lemon oil)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Olive oil
Total Fat
17 g
Saturated Fat
7 g
Sodium
790 mg
Total Carb
55 g
Sugars
13 g
Protein
46 g
Fibre
8 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Pick the rosemary leaves off the stems; roughly chop the leaves.
- Medium-dice the potatoes.
- On a lined sheet pan, toss the potatoes with the rosemary, a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Make the slaw
- Meanwhile, in a large bowl, combine the cabbage, kale, ½ the vinegar, ⅔ of the mustard, 4 tbsp olive oil and S&P.
Cook the chicken
- Pat the chicken dry; season with ⅔ of the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the glaze
- Heat the reserved pan on medium.
- Add the demi-glace, apple juice, remaining vinegar, mustard and spices, and ⅓ cup water.
- Cook, stirring occasionally, 3 to 4 min., until thickened.
- Add 3 tbsp butter; stir well.
Finish & serve
- Core and cut the apple into matchsticks (or thinly slice).
- To the bowl of slaw, add the apple; toss well.
- Divide the potatoes, slaw and chicken between your plates.
- Spoon the glaze over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
