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Balsamic Braised Chicken Thighs with Cipollini Onions

Creamy Mash & Crunchy Italian-Style Salad

Cooking time

30 minutes




760 /serving

Native to Italy, where they were first cultivated in the 15th century, cipollini onions are small, squat and have a sweet flesh that makes them perfect for roasting and stewing. Tonight you’ll halve them and braise them with tender chicken in a gravy you’ll make by deglazing the chicken fond with balsamic vinegar, butter, demi-glace and a touch of honey. Add a side of silky mash to soak up the spill-over, plus a crunchy salad, and dinner is served.

We will send you:

  • 4 Chicken thighs (or 4 bone-in, skin-on chicken thighs; or 2 bone-in, skin-on chicken legs; or 6 chicken drumsticks)
  • 450g Potatoes
  • 90g Baby lettuce
  • 60g Radishes
  • 1 Bunch of parsley
  • 150g Cipollini onions
  • 45ml Balsamic vinegar
  • 30g Vegetable demi-glace
  • 7g Honey
  • 7.5g Tuscan Sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Sulphites

You will need:

Medium pot
Large pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
42 g
Saturated Fat
12 g
500 mg
Total Carb
59 g
14 g
41 g
6 g
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Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with ⅓ of the spice blend and S&P to taste.
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Mise en place
While the potatoes cook, halve the radishes; thinly slice into half-moons and place in a bowl of water. Peel and halve the onions lengthwise. In a medium bowl, toss the onions with a drizzle of oil; season with ½ the remaining spice blend and S&P. Finely chop the parsley leaves and stems. In a small bowl, combine the balsamic vinegar and honey.
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Braise the chicken & onions
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken thighs dry; season with the remaining spice blend and S&P (if you received a different cut of chicken, find your alternate cooking method at Add the chicken*; cook, 2 to 3 min. Flip the chicken, add the onions and cook, 2 to 3 min., until beginning to brown. Add the demi-glace, ⅔ of the balsamic mixture and ⅓ cup water (½ cup for 4 portions). Bring to a boil, then reduce and simmer, covered, spooning the sauce over the chicken, 6 to 8 min., until the chicken is cooked through. Add 1 tbsp butter (double for 4 portions) and stir to combine.
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Make the salad
While the chicken and cippolini onions cook, in a large bowl, combine the remaining balsamic mixture and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce, radishes (drain and pat dry before adding) and ½ the parsley. Toss well.
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Plate your dish
Divide the mash between your plates. Top with the  chicken and onions. Spoon any remaining pan sauce over the chicken and mash. Top with the remaining parsley. Serve the crunchy Italian-style salad on the side. Bon appétit!

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