ORGANIC Chicken Chasseur with Red Pearl Onions
Herbed Garlic Bread & Roasted Broccolini
Cooking time
30 minutes
Servings
2/4
Calories
880 /serving
The hunt for the ultimate pre-winter meal ends here. Poulet chasseur is a French classic that’s chic and cozy, featuring our organic chicken breasts in a sauce of mushrooms, roasted garlic and red pearl onions, gently kissed with tomato. Serve with oven-hot garlic-and-thyme ciabatta.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Bunch of broccolini
- 60g Pearl onions (or cipollini onions)
- 4g Thyme
- 225g Sliced mushrooms
- 15g Minced roasted garlic
- 30ml Tomato paste
- 12g Chicken demi-glace
- 15ml Sherry vinegar
- 1 Ciabatta baguettine
Contains: Barley • Milk • Sulphites • Wheat
You will need:
Basting brush
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
45 g
Saturated Fat
17 g
Sodium
1240 mg
Total Carb
69 g
Sugars
6 g
Protein
52 g
Fibre
5 g
Preparation
Start the broccolini
- Preheat the oven to 450°F.
- Remove the stem ends of the broccolini.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 10 to 12 min., until beginning to soften.
Start the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken, skin-sides down, and cook, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, pick the thyme leaves off the stems; roughly chop the leaves.
- Halve and peel the onions.
- Halve the ciabatta lengthwise.
- Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
Start the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushrooms, onions and ½ the garlic. Sauté, 3 to 4 min., until nicely browned; season with S&P.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the vinegar and cook, stirring often, 30 sec. to 1 min., until slightly reduced.
Finish the sauce & chicken
- Reduce the sauce heat to medium.
- Add the demi-glace, ½ cup water (double for 4 portions) and the chicken.
- Cook, partially covered, stirring occasionally, 6 to 8 min., until the chicken* is cooked through and the sauce has slightly thickened.
- In the last 2 min., add 1 tbsp butter (double for 4 portions) and ½ the thyme; stir well.
Finish the broccolini, garlic bread & serve
- To the bowl of softened butter, add the remaining garlic and thyme, and S&P; stir well. Brush the cut-sides of the ciabatta with the garlic butter.
- When the broccolini is beginning to soften, flip and add the garlic bread. Bake, 5 to 7 min., until crisp-tender and golden brown.
- Transfer the garlic bread to a cutting board and halve crosswise on an angle.
- Divide the broccolini and chicken between your plates.
- Spoon the sauce over the chicken.
- Serve the garlic bread on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
