Hearty Roasted Chicken
with Dijon Mustard Sauce and Green Salad
Nutritious, chewy brown rice is the perfect bed for this flavour-packed sauce. Our big tip here is to make sure you take the sauce off the boil and let it cool for a minute before you add the sour cream to make sure you don’t split your sauce!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet, avec la peau
2 tasse(s)
Riz brun à grains longs
7 g
Thym
4 gousse(s)
Ail
454 g
Champignons blancs
2 pièce(s)
Concentré de bouillon de poulet
4.5 cc
Moutarde de Dijon
(Contient: Moutarde, Sulfites)
⅓ tasse(s)
Crème sure
(Contient: Lait)
140 g
Mélange printanier
2 cs
Vinaigre balsamique
(Contient: Sulfites)
1 cs
Miel
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
Preheat the oven to 400°F. (To roast the chicken.) Start prepping when the oven comes up to temperature!
Cook the rice: Rinse the brown rice under cold tap water until the water runs clear. Combine rice with 31/2 cups water in a medium pot and bring it to a boil over high heat. Boil, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender and the water has been absorbed, 25-30 min.
Cook the chicken: Season the chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add a drizzle of oil, then the chicken, skin-side down. Cook until skin is crispy, 2-3 min. Transfer the chicken to a parchment-lined baking sheet, skin-side up. Roast in the oven until chicken is cooked through, 20-22 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Coarsely chop the mushrooms.
Cook the mushrooms: Add another drizzle of oil to the same pan, then the mushrooms, 5 thyme sprigs, garlic, broth concentrates and 1/4 cup water. (If your pan won't fit all the mushrooms, cook half the mushrooms down first, then add the remaining half.) Cook, stirring often, until mushrooms soften, 4-5 min. (There will be some liquid left in the pan.) Remove from heat and remove the thyme sprigs. Stir in 2 pkg Dijon and sour cream.
Make the salad: In a large bowl, whisk the vinegar with 1 pkg Dijon and honey and a drizzle of oil. Toss in the spring mix.
Finish and serve: Slice the chicken, then serve with Dijon mushroom sauce on a bed of brown rice. Enjoy!
