Spicy Buffalo Chicken
with Chive & Sour Cream-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
We can thank Anchor Bar in Buffalo, New York, for the invention of Buffalo wings—game nights wouldn’t be the same without them. This dish pays homage to this spicy pub menu favourite with an easy pan-seared chicken dinner. Simply glaze the chicken breasts with our fiery Buffalo sauce and serve them alongside oven-roasted potatoes. Add a cooling salad that includes a dressing of sour cream, chives and feta cheese for that requisite creamy counterpoint.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 100g French Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of chives (or garlic chives)
- 30ml White balsamic vinegar
- 30ml Buffalo sauce
- 30g Feta
- 43ml Sour cream
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
13 g
Sodium
1170 mg
Total Carb
46 g
Sugars
6 g
Protein
49 g
Fibre
6 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 6 to 8 min. on one side, until browned and partially cooked.
Mise en place
Meanwhile, thinly slice the chives and radishes. In a small bowl, make the dressing by combining the sour cream, vinegar, ½ the chives, 2 tbsp water (double for 4 portions) and S&P. Crumble in the cheese; stir well.
Make the glaze & finish the chicken
Flip the chicken and cook, 3 to 4 min., until almost cooked through. Add the Buffalo sauce (add ½ for medium spicy) and 2 tbsp butter (double for 4 portions). Cook, spooning the glaze over the chicken*, 3 to 4 min., until coated and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad & serve
In a large bowl, combine the radishes and baby greens. Divide the salad and potatoes between your plates. Top with the chicken and spoon any remaining glaze over. Garnish with the remaining chives. Serve the dressing on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
