Provencal Chicken Breasts (Meal Kit- Serves 2)
Cooking Time: 30 minutes
Equipment Needs: Non stick or cast iron pan, baking sheet
From your pantry: Canola or Vegetable Oil, Salt & Pepper
In your kit:
- 2 Herb Marinated Bone in Grassland Farms Chicken Breasts.
- 4 cups diced root vegetables (turnips, parsnip, carrot, sunchokes).
- 1 clove minced garlic.
- 4 cups chopped braising greens (kale, mustards, etc).
- 2 Tbsp Chicken Stock.
- ½ Tbsp butter.
- 2 Tbsp Tapenade (mixed olives, lemon zest, red pepper flakes).
- 1 lemon.
- 2 Tbsp chopped parsley.
How to Cook:
Step 1: Pre-heat oven to 450 F
Step 2: Dress root vegetables in 2 Tbsp olive oil, season with salt and pepper and place on one side of a parchment lined baking sheet.
Step 3: Heat 2 Tbsp oil in large pan.
Step 4: Season chicken with salt and pepper. Over high heat sear the chicken skin side down until brown, 1-2 minutes. Turn over and drop heat to medium. After another two minutes, move to the sheet tray with the vegetables.
Step 5: Place in the oven and roast for approximately 15-18 minutes, when chicken is cooked through and vegetables are browned and roasted.
Step 6: Meanwhile, in a clean pan heat 1 Tbsp olive oil and add garlic. Sautee 30 seconds til aromatic, then add braising greens, sautee one minute. Then add chicken stock and butter, stir and cover with a lid for one minute then take off heat.
Step 7: To plate: remove sheet tray from oven, slice chicken breasts on the bias. Put sauteed greens in the center of the plate, surrounded with roasted root vegetables, top with chicken and spoon tapenade on top. Finish with a squeeze of lemon and sprinkling of parsley.
About the Protein:
The bone helps keep these breasts moist and tender because they help distribute heat evenly through the meat. The skin also seals in moisture and juiciness.
The breasts are rubbing in a special herb and spice blend to complement the natural flavors of the chicken.
The Chickens are pasture raised non GMO, non antibiotic from a small farm in the Finger Lakes region of New York State
Suggested Wine Pairing: Olivier Lefflaive Bourgogne 17' - This white burgundy has a complex and rich texture with a vibrant wire of acidity, tropical fruit notes and a thread of citrus. You can never go wrong with the classic match of burgundy and birds