Meal Kit
Chicken and Cherry Red Wine Sauce
with artichoke gratin
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
One of the old saws of pairing food with wine is, "If it grows together, it goes together." California is known for producing some of the finest reds in the world, but did you also know it's one of North America's top sweet cherry growers? That's just the inspiration we needed to infuse this red wine reduction with dried cherries for a flavor pairing that almost makes too much sense. We put it next to a bubbling-hot gratin made with one other bit of produce California is known for: artichokes! Check to see if your bed just got bigger, because this meal will make you feel like a California king!
In Your Box (serves 2)
- 14 oz. Canned Artichokes
- 2 Boneless Skinless Chicken Breasts
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5 fl. oz. Canned Evaporated Whole Milk
- 1 oz. Dried Cherries
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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¾ oz. Grated Parmesan Cheese
- 1 fl. oz. Red Cooking Wine
- ½ cup Crispy Rice Cereal
- 2 Parsley Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqRZ5EqE
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Calories910
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Carbohydrates136g
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Net Carbs136g
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Fat16g
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Protein59g
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Sodium2560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Oven-Safe Casserole Dish
- 1 Mixing Bowl
- 1 Medium Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Drain and coarsely chop artichokes. Stem and mince parsley. Coarsely chop cherries. Keep crispy rice cereal in shipping bag and lightly crush into coarse crumbs. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
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2 Assemble and Cook the Gratin
Combine artichokes, evaporated milk, half the Parmesan, half the parsley, half the crispy rice cereal, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl. Transfer to prepared casserole dish and top with remaining Parmesan and remaining crispy rice cereal. Bake 15 minutes, or until bubbly and browned. Use a small oven-safe pan if you don't have a small casserole dish.
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3 Cook the Chicken
While gratin bakes, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and cook 5-6 minutes per side, or until well-browned and chicken reaches a minimum internal temperature of 165 degrees. Remove chicken from pan and let rest at least 5 minutes. Reserve pan (no need to wipe clean).
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4 Make the Cherry Red Wine Sauce
Place pan used to cook chicken over medium heat. Add red wine and cook 1 minute, or until mostly evaporated. Add dried cherries, demi-glace, and 1/3 cup water. Stir and bring to a simmer. Cook 2-4 minutes, or until thick enough to coat back of a spoon. Remove from burner.
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5 Plate the Dish
Serve artichoke gratin in casserole or on a plate alongside chicken and cherry red wine sauce. Garnish with remaining parsley.
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