Chicken Thigh in Cranberry-Orange Sauce
with bacon lardons, endive & potato wedges
Pecans are known as a brain food. They contain vitamins B and E, which are understood to positively impact brain function!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Oven-ready potato wedges
1 piece
Chicken thigh fillet
50 g
Bacon lardons
½ piece
Onion
1 piece
Endive
½ piece
Orange
½ sprig
Fresh rosemary
2.5 g
Fresh thyme
(May be present: Selderij)
80 g
Cranberry chutney
10 g
Chopped pecans
(Contains: Pecannoten May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
30 milliliters
Water for the sauce
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. Slice the onion. Zest and juice the orange. Discard the rosemary stalks and finely chop the leaves. Melt a knob of butter in a frying pan over high heat and sear the chicken thigh for 1 - 2 minutes per side, seasoning with salt and pepper. Combine the cranberry chutney with 30ml orange juice per person.
Add a drizzle of olive oil to an oven dish and fill with the onion. Top with the chicken thigh and drizzle over the cooking juices from the pan. Add the cranberry-orange sauce, some thyme stalks and half of the rosemary.
Transfer the oven dish to a lined baking sheet with the potato wedges alongside. Drizzle the wedges with olive oil and scatter over the rest of the rosemary. Season with salt and pepper, then roast in the oven for 18 - 20 minutes.
When the chicken and potatoes have 10 minutes left, re-heat the same pan over medium-high heat and fry the bacon lardons for 4 - 5 minutes. Meanwhile, cut the endive into quarters.
Did you know... endive is grown in the dark, which is what gives it its colour - the lack of sunlight means that the plant can't produce chlorophyll, which gives leaves their green colour.
Transfer the bacon lardons to a plate with kitchen paper. Melt a knob of butter in the same pan over medium-high heat, then fry the endive with the honey, mustard and water (see pantry for amounts). Fry the endive for 3 minutes, stirring occasionally. Add the pecans and the bacon lardons and fry for 1 more minute. Season to taste with salt and pepper.
Serve the potato wedges on plates with some mayonnaise alongside. Serve with the chicken and top with the cranberry sauce and the onion. Garnish with orange zest as preferred. Serve with the endive and bacon lardons.
