One-Pot Mustard Chicken Thighs
with Québec Herbes Salées, Veggies & Rice
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
It takes one to know one… and we know a good one-pot recipe! Lift off the lid, take a deep breath and you’ll be enveloped in a flavourscape. It’s got whiffs of fresh thyme, a lick of Québec’s special salt-preserved herbs and a pointed kick from mustard. Once the chicken thighs are browned, the rice cooks away in said pot with carrots and zucchini (just don’t remove the lid too often to inhale those enticing aromas).
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Nantes carrots
- 1 Bunch of thyme
- 2 Heirloom zucchini
- 15ml Whole-grain mustard
- 15g Herbes salées
- 160g White rice
- 12g Chicken demi-glace
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large oven-safe pot
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
11 g
Sodium
1640 mg
Total Carb
89 g
Sugars
11 g
Protein
45 g
Fibre
8 g
Preparation
Start the chicken
Preheat the oven to 400°F. Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large, oven-safe pot, heat a drizzle of oil on medium-high. Add the chicken and cook, 2 to 3 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
Meanwhile, medium-dice the carrots and zucchini. Pick the thyme leaves off the stems; roughly chop the leaves.
Start the vegetables
In the reserved pot, heat a drizzle of oil on medium-high. Add the carrots and remaining spices. Cook, scraping up any browned bits, 3 to 4 min., until beginning to brown.
Start the rice & continue the vegetables
To the pot of carrots, add 1 ¼ cups water, 2 tbsp butter (double both for 4 portions), the rice, zucchini, mustard, demi-glace, herbes salées and ⅔ of the thyme; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice and vegetables are partially cooked.
Finish the chicken, vegetables & rice
When the rice and vegetables are partially cooked, remove from the oven and add the chicken. Cover and bake, 8 to 10 min., until the chicken* is cooked through and the vegetables and rice are tender.
Plate your dish
Divide the chicken, vegetables and rice between your plates. Garnish with the remaining thyme. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
