and wild rice with goat cheese and Brussels sprouts
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You may not think “white wine” and “cherry” is a great combo. As in, “what's this cherry doing in the middle of my pinot grigio? I didn't order sangria!” But this is cooking, not drinking, and white wine and cherry make for a delicious combination of sweet and slight acid that matches the tender chicken perfectly. And for buttery notes, put down that glass of chardonnay, and add actual butter. Drinks are lovely, but dinner is better. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a medium pot with wild rice and 1½ cups water to a boil. Lower to a simmer, cover, and cook until tender, 20-24 minutes.
Remove from burner and fluff with a fork.
Stir in Brussels sprouts (prepared in next step), a pinch of salt, and 2 tsp. olive oil. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve lengthwise. Place cut-sides down and slice Brussels sprouts thinly.
Pat chicken dry and season both sides with a pinch of salt and pepper.
Cook the Chicken
After rice cooks 10 minutes, cook chicken.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook chicken to medium heat. Add white wine, demi-glace, cherry jam, and 2 Tbsp. water to hot pan. Bring to a simmer. Once simmering, stir often until thickened, 2-3 minutes.
Remove from burner and stir in butter until combined.
Finish the Dish
If desired, slice chicken into ½" slices.
Plate dish as pictured on front of card, serving chicken on cherry sauce, and garnishing wild rice-Brussels sprouts mixture with almonds and goat cheese (crumbling with hands, if necessary). Bon appétit!
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