French-Style Chicken & Veggie Braise
with Roasted Carrots over Rice
Cooking time
30 minutes
Servings
4
Calories
830 /serving
Ooh là là, n’est ce pas? This dish has the mouth-watering look and feel of classic French country cooking. Succulent chicken thighs start with a sear to seal in the juices, and finish braising to tenderness with carrots and peas in a buttery sauce rich with cream and demi-glace. Lengths of roasted carrots bring in more colour (and more lovable veg), as you plate each portion over a bed of rice. Delicious, in any language!
We will send you:
- 8 Chicken thighs
- 600g Carrots (orange or multicoloured)
- 1 Shallot (or onion)
- 200g Green peas
- 320g White rice
- 12g Chicken demi-glace
- 120ml Heavy cream
- 20g Lemony Thicket blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)
Contains: Milk, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Medium pot
4 tbsp Butter
Large high-sided pan
Peeler
Total Fat
33 g
Saturated Fat
17 g
Sodium
980 mg
Total Carb
91 g
Sugars
11 g
Protein
45 g
Fibre
8 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve ¾ of the carrots lengthwise (quarter if large). On a lined sheet pan, toss the halved carrots with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 2 ½ cups water, ½ the remaining spices 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. Add 2 tbsp butter. Fluff and keep warm.
Start the chicken
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 2 to 3 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, peel and thinly slice the remaining carrots. Halve, peel and thinly slice the shallot.
Finish the chicken & make the braise
In the reserved pan, heat 2 tbsp butter on medium-high. Sauté the shallot and sliced carrots, 2 to 4 min., until fragrant and beginning to soften. Add the demi-glace, cream and ⅔ cup water. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until slightly reduced. Reduce the heat to medium and return the chicken*. Cook, partially covered, 6 to 8 min., until cooked through. Add the peas; stir well.
Plate your dish
Divide the rice between your plates. Top with the braise and halved carrots. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
