Protein Swap | Poutine-Inspired Chicken Thighs with Buttery Cider Gravy
Crisp Side Salad
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Let’s poute it on chicken. The starting point is everybody’s favourite Québec comfort food. The gravy comes together in the same pan used to brown the boneless thighs, gathering flavour from the fond. Splash in demi-glace and apple cider vinegar, and scatter it with green peas. Leave the rest to oven-roasted fries and fresh cheese curds (unmistakably and irresistibly squeaky). With a simple side salad, you’re looking at a repas par excellence.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Potatoes
- 1 Head of lettuce
- 30ml Apple cider vinegar
- 150g Green peas
- 30ml Vegetable demi-glace
- 100g Cheese curds
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk, Sulphites
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
2 or 4 tbsp Butter
Total Fat
60 g
Saturated Fat
22 g
Sodium
1440 mg
Total Carb
60 g
Sugars
8 g
Protein
42 g
Fibre
10 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a large 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, roughly chop the lettuce. In a large bowl, combine ½ the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce; toss well.
Make the gravy
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining vinegar and cook, scraping up any browned bits, 30 sec. to 1 min., until reduced. Add the demi-glace, ⅓ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 5 min., until thickened. Add the peas and 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the fries between your plates. Top with the chicken and cheese curds. Spoon the gravy over. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
