Herb-Roasted ORGANIC Chicken Breasts
with Hazelnut Brown Butter Vinaigrette & Bistro Salad
Cooking time
35 minutes
Servings
2/4
Calories
950 /serving
For a chic, country-style French meal, putting chopped hazelnuts (or noisettes) into brown butter sauce (beurre noisette) is a slick move. The vinaigrette graces organic skin-on chicken breasts, sprinkled with lemon zest and roasted with beets, as well as a bistro salad featuring crisp endive.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Lemon
- 1 Shallot (or onion)
- 450g Potatoes
- 1 Head of Boston lettuce
- 1 Endive
- 225g Chioggia beets
- 14g Herb medley (thyme, rosemary, parsley)
- 25g Hazelnuts
Contains: Hazelnuts • Milk
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
4 or 8 tbsp Butter
Total Fat
57 g
Saturated Fat
21 g
Sodium
420 mg
Total Carb
66 g
Sugars
14 g
Protein
48 g
Fibre
13 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and small-dice the beets.
- Pick the thyme and rosemary leaves off the stems; finely chop the leaves. Roughly chop the parsley leaves and stems.
- Halve, peel and mince the shallot.
- Zest and juice the lemon.
- Roughly chop the hazelnuts.
Roast the chicken & beets
- Pat the chicken dry. In a large bowl, combine the chicken, rosemary, thyme, a drizzle of oil and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and sear, skin-sides down, 2 to 3 min., until crisp.
- On a lined sheet pan, toss the beets with a drizzle of oil and S&P.
- Add the chicken and sprinkle with ½ the lemon zest.
- Roast, flipping the beets halfway, 18 to 23 min., until the chicken* is cooked through and the beets are tender.
- Wipe out and reserve the pan.
Make the crushed potatoes
- Meanwhile, medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until tender.
- Drain and return to the pot.
- Add 1 tbsp butter (double for 4 portions) and stir, breaking up the potatoes slightly, until combined.
- Add the parsley and S&P; stir well.
Make the brown butter vinaigrette
- Meanwhile, in the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium.
- Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown.
- Add the hazelnuts and shallot. Sauté, 1 to 2 min., until fragrant.
- Off the heat, add the lemon juice (start with ½), remaining lemon zest, 1 tbsp oil (double for 4 portions) and S&P; stir well.
- Transfer to a bowl.
Make the salad
- Separate the lettuce leaves; tear the leaves.
- Remove the root end of the endive; halve lengthwise and cut crosswise into 1-inch pieces.
- In a large bowl, combine the lettuce, endive, beets and ½ the brown butter vinaigrette.
Plate your dish
- Divide the salad and crushed potatoes between your plates.
- Top with the chicken.
- Drizzle with the remaining brown butter vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
