Chicken Grand-Mere

With Arugula Salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

This one-pan-wonder of a meal, named after your nanna, features no-fuss bone-in, skin-on chicken (giving it moist, juicy flavor). The white wine sauce features carrots, rutabaga, mushrooms, and thyme. It’s paired with a lightly dressed arugula salad, and like a hug from grandma, provides maximum comfort.

In Your Box (serves 2)

  • 1 Shallot
  • 6 oz. Button Mushrooms
  • 3 oz. Carrots
  • 12 oz. Rutabaga
  • 3 Thyme Sprigs
  • 2 Bone-in Skin-On Chicken Breast
  • Info
    0.9 oz. Butter
  • 2 fl. oz. White Cooking Wine
  • 1 Tbsp. Gluten Free Minor's Chicken Base
  • 2 oz. Baby Arugula
  • 0.1 fl. oz. Red Wine Vinegar
  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    12g
  • Fat
    36g
  • Protein
    62g
  • Sodium
    465mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Oven-Safe Non-Stick Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Peel shallots and cut into ½" dice. Cut mushrooms in half. Cut carrots into ½" dice. Peel and cut rutabaga into ½" dice. Stem thyme. Rinse chicken and pat dry.

  • Step 2 - Brown the Chicken Breasts
    2

    Brown the Chicken Breasts

    Heat a large oven-safe pan over medium-high heat. Add 1 Tbsp. olive oil to pan. Season chicken breasts with a pinch of salt and pepper and place in hot pan. Brown one side for about 3-4 minutes. Remove to a plate. (Chicken won't be fully cooked— you'll finish chicken in step 4.)

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Add mushrooms and shallots to the same pan over medium heat (no need to wipe clean). Cook until lightly browned, about 3 minutes. Add butter, rutabaga, and carrots. Cook for 5 minutes, stirring often. Add wine, bring to a boil, and cook for 5 minutes until reduced. Add 1 ¾ cups water and chicken base. Bring back to a boil.

  • Step 4 - Bake the Chicken Breasts
    4

    Bake the Chicken Breasts

    Place chicken back in pan, browned side up. Place pan in oven and bake until chicken reaches a minimum internal temperature of 165 degrees, about 20-25 minutes. Remove and sprinkle with thyme leaves.

  • Step 5 - Make the Salad
    5

    Make the Salad

    In a medium bowl, mix vinegar, 1 tsp. olive oil, and a pinch of salt and pepper. Add arugula and toss gently to evenly dress.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon a serving of vegetables onto a plate. Place chicken on top. Spoon cooking liquid over the vegetables and the chicken. Serve arugula salad on side.