Caper Cream Chicken Thighs
with Zingy Broccoli Slaw
Cooking time
20 minutes
Servings
2/4
Calories
330 /serving
Mmm, those lingering luscious flavours are a reminder that limiting carbs doesn’t mean limiting pleasure. Whipped up from capers and sour cream, the sauce is ideal for bronzed chicken. Use our go-to technique for sautéing broccoli (hint: add water) and toss it into a vinegar-stung slaw.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Broccoli florets
- 1 Shallot (or onion)
- 150g Shredded cabbage
- 10g Capers
- 30ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 43ml Sour cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
4 g
Sodium
770 mg
Total Carb
20 g
Sugars
8 g
Protein
39 g
Fibre
5 g
Preparation
Start the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
Sauté the broccoli
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown.
- Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with ½ the remaining spices and S&P.
Make the sauce & finish the chicken
- In a small bowl, combine the sour cream, demi-glace, capers, ¼ cup water (double for 4 portions), the remaining spices and S&P.
- To the pan of chicken, add the sauce.
- Simmer and cook, spooning the sauce over, 2 to 3 min., until slightly thickened and the chicken* is cooked through.
Make the slaw
- Meanwhile, halve, peel and thinly slice the shallot.
- In a large bowl, combine the shallot and vinegar.
- Add the cabbage, broccoli, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the slaw between your plates.
- Top with the chicken.
- Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
