Pan-Grilled Chicken with Sorrel Escabeche
Heirloom Zucchini & Broccolini
Cooking time
25 minutes
Servings
2/4
Calories
490 /serving
In Spanish and Portuguese, escabeche refers to dishes that apply a wonderfully acidic marinade to cooked foods. We’re adding soft green sorrel leaves for more rounded sourness, draping it over chicken sizzled on the stovetop, and serving it with premium veggies.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 1 Bunch of broccolini
- 14g Sorrel
- 50g Diced onions
- 1 Heirloom zucchini
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Sulphites
You will need:
Grill pan (or large pan)
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
4 g
Sodium
310 mg
Total Carb
13 g
Sugars
4 g
Protein
42 g
Fibre
3 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
- Wipe out and reserve the pan.
Mise en place
- Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large). In a medium bowl, toss with a drizzle of oil and S&P.
- Quarter the zucchini lengthwise. In a second medium bowl, toss with a drizzle of oil and S&P.
- Tear the sorrel into bite-size pieces.
Cook the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the broccolini and zucchini. Cook, 2 to 3 min. per side, until beginning to brown.
- Transfer to a plate.
Make the escabeche sauce
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the garlic, onions and remaining spices. Sauté, 2 to 3 min., until fragrant.
- Add the vinegar and demi-glace. Cook, stirring often, 1 to 2 min., until slightly reduced.
- Off the heat, add the sorrel and 2 tbsp oil (double for 4 portions); stir well.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Spoon the escabeche sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
