Nick’s Pick | Creamy Chicken, Thyme & Apple Cider Stew
over Mashed Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. It’s thyme for the holidays—so enjoy the season-ing! You’ll pick fresh thyme leaves off their stems while on the stovetop juicy bite-size pieces of chicken are searing alongside hearty leeks and carrots. Build out the savoury seasonal stew with nibbly Brussels sprouts, adding veggie demi-glace, butter, cream and a dose of zingy apple cider vinegar. Serve it over fluffy mashed potatoes, and there’s only one thing left to do: tuck right in!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Potatoes
- 100g Shaved Brussels sprouts
- 75g Sliced leeks
- 1 Bunch of thyme
- 200g Diced carrots
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 30ml Apple juice
- 60ml Heavy cream
- 10g Savoury Thyme & Tarragon spices (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)
Contains: Milk, Sulphites
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
19 g
Sodium
750 mg
Total Carb
69 g
Sugars
11 g
Protein
36 g
Fibre
9 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Start the stew
Meanwhile, pick the thyme leaves off the stems. Pat the chicken dry with paper towel and cut into bite-size pieces; season with ½ the spices and S&P. In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add the chicken, leeks and carrots. Cook, stirring frequently, 4 to 6 min., until lightly browned.
Finish the stew
To the pan of stew, add the Brussels sprouts, vinegar, apple juice, demi-glace, ½ the thyme, ⅓ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring occasionally, 3 to 5 min., until the stew is reduced slightly and the chicken* is cooked through. Add the cream and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 30 sec. to 1 min., until combined; season with S&P.
Plate your dish
Divide the mash between your plates. Top with the stew. Garnish with the remaining thyme. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
