Carb-Wise: Creamy Chicken Fricassée
with Roasted Butternut Squash & Zucchini
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Fly your fric flag! A classic dish by any count, chicken fricassée hits all the right notes with its gentle sensations. Chicken breasts start with a sear to seal in the juices, and finish cooking with a simmer in a generous sauce. It’s velvety with butter and cream, deepened with whiffs of thyme, shallot and garlic. For Carb-Wise completion, parlay roasted cubes of butternut squash and sections of zucchini into each portion.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 300g Diced butternut squash
- 1 Bunch of thyme
- 1 Shallot (or onion)
- 1 Green zucchini
- 12g Chicken demi-glace
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
16 g
Sodium
950 mg
Total Carb
28 g
Sugars
11 g
Protein
43 g
Fibre
4 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. On a lined sheet pan, toss the squash with a drizzle of oil and S&P. Roast, stirring halfway, 7 to 9 min., until partially cooked. Remove from the oven and add the zucchini, ⅓ of the spices and S&P; toss well. Roast, 7 to 9 min., until the vegetables are browned and tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan
Mise en place
Meanwhile, halve, peel and thinly slice the shallot. Pick the thyme leaves off the stems; roughly chop the leaves.
Make the sauce & finish the chicken
In the reserved pan, heat a drizzle of oil on medium. Add the shallot and thyme. Sauté, scraping up any browned bits, 2 to 3 min., until beginning to brown. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, cream and 4 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and return the chicken. Cook, partially covered, stirring occasionally, 2 to 3 min., until the chicken* is cooked through and coated. Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
