Chicken Provençal
over Warm Fluffy Rice with Roasted Veggies
Cooking time
25 minutes
Servings
4
Calories
650 /serving
When summer in Provence turns to winter in Provence, let’s keep it bright and breezy with some Midi essentials. That means dropping sweet sun-dried tomatoes, olives and shallots into a pan, along with a splash of demi-glace, to swirl up a succulent sauce that gently clings to tender chicken breasts. Present them over a mound of fluffy white rice, flanked by kid-friendly veg one and two: broccoli and carrots.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 400g Multicoloured Nantes carrots
- 300g Broccoli florets
- 2 Shallots (or onions)
- 30g Sliced sun-dried tomatoes
- 30g Green olives
- 320g White rice
- 12g Chicken demi-glace
- 24g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Sulphites
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
12 g
Saturated Fat
2 g
Sodium
1580 mg
Total Carb
89 g
Sugars
9 g
Protein
50 g
Fibre
8 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the carrots
Meanwhile, halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Roast the broccoli
Meanwhile, on a second lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with 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, 4 to 6 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the chicken
Halve, peel and thinly slice the shallots. Roughly chop the olives. In the reserved pan, heat a drizzle of oil on medium. Add the shallots and sauté, 1 to 2 min., until fragrant and beginning to soften. Add the demi-glace, tomatoes, olives and ½ cup water. Cook, stirring occasionally, scraping up any browned bits, 30 sec. to 1 min., until beginning to simmer. Return the chicken* and cook, 3 to 4 min., until cooked through.
Plate your dish
Divide the rice between your plates. Top with the carrots, broccoli, chicken (slice beforehand if desired) and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
