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Carb-Wise: Seared Chicken Thighs with Caper Cream Sauce

Zingy Broccoli Slaw

Cooking time

20 minutes

Servings

2/4

Calories

510 /serving

Carb-Wise: Seared Chicken Thighs with Caper Cream Sauce

Zingy Broccoli Slaw

Let’s stay with the sauce for a minute. The lavish creamy flavours linger long on the tongue, reminding us that cutting down on carbs doesn’t mean cutting down on pleasure. Whipped up from capers and sour cream, it’s super luscious and a little briny—the ideal coating for bronzed chicken thighs. Our go-to technique for sautéing broccoli (hint: add water) ensures that florets will soon be tender enough to toss with shallot and cabbage in a vinegar-stung slaw.

We will send you:

4 Canadian-raised chicken thighs (air chilled)
150g Shredded cabbage
200g Broccoli florets
1 Shallot (or onion)
30ml Apple cider vinegar
10g Capers
30ml Vegetable demi-glace
43ml Sour cream
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Large pan
Oil
Salt & pepper (S&P)

Total Fat
30 g

Saturated Fat
6 g

Sodium
780 mg

Total Carb
22 g

Sugars
8 g

Protein
40 g

Fibre
5 g

Preparation

Start the chicken

Pat the chicken dry with paper towel; 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.