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Protein Swap | Chicken Thighs au Poivre

with Fennel & Toasted Almond Bistro Salad

Cooking time

20 minutes

Servings

2/4

Calories

650 /serving

Protein Swap | Chicken Thighs au Poivre

with Fennel & Toasted Almond Bistro Salad

Bonsoir from your keto bistro. One translation for this classic French dish is chicken with pepper. Another translation is scrumptious. Freshly crushed green peppercorns give the sauce its je ne sais quoi. The flavours ride high on butter and sour cream, draped over chicken thighs seared to perfection. There’s more classy bistro elegance in the accompanying salad, where slivers of delicate fennel and crunchy toasted almonds have just the right ooh la la.

We will send you:

4 Canadian-raised chicken thighs (air chilled)
1 Head of Boston lettuce
1 Fennel bulb
30ml Sherry vinegar
5g Green peppercorns
25g Almonds
30ml Vegetable demi-glace
43ml Sour cream
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Almonds, Milk, Mustard, Sulphites

You will need:

Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Heavy pan (or a mortar and pestle)

Total Fat
48 g

Saturated Fat
14 g

Sodium
790 mg

Total Carb
19 g

Sugars
8 g

Protein
40 g

Fibre
7 g

Preparation

Crush the peppercorns

Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until roughly crushed.

Toast the almonds

Heat a large, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a plate and reserve the pan.

Cook the chicken

Pat the chicken dry with paper towel; season with ½ the spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.

Make the salad

Meanwhile, separate the lettuce leaves; tear the leaves. Halve and core the fennel bulb lengthwise; thinly slice crosswise. In a large bowl, combine ½ the vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the lettuce, fennel and almonds; toss well.

Make the sauce

In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the peppercorns and remaining spices. Toast, stirring frequently, 1 to 2 min., until fragrant. Add the demi-glace, remaining vinegar, ⅓ cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 3 to 4 min., until beginning to thicken. Add the sour cream; stir well.