White Wine Tomato Broth Braised Chicken Thighs

With Root Vegetables and Almonds

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

What we love about chicken thighs is that they are nutrient rich and super juicy – they definitely hold flavor well. In this rustic dish, we make ours even more tender with a slightly acidic tomato and white wine broth. They’re paired with root vegetables and whole grape tomatoes in a buttery basil-infused sauce. Toasted buttery almonds are the crown for this queen of a dish.

In Your Box (serves 2)

  • 6 oz. Turnip
  • 4 oz. Carrots
  • 1 Shallot
  • 1 Green Onion
  • 16 oz. Boneless Skinless Chicken Thighs
  • Info
    ½ oz. Slivered Almonds
  • Info
    0.9 oz. Butter
  • 1 fl. oz. White Cooking Wine
  • 5½ fl. oz. Tomato Juice
  • 1 tsp. Cornstarch
  • 3 oz. Grape Tomatoes
  • Nutrition (per serving)

  • Calories
    622
  • Carbohydrates
    28g
  • Fat
    33g
  • Protein
    52g
  • Sodium
    589mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Peel and cut turnip into ¾” dice. Trim, peel, and cut carrots into ¾” lengths. Peel shallot and slice into thin strips. Thinly slice green onion, separate green and white slices. Halve grape tomatoes. Rinse chicken, pat dry, and season with a pinch of salt and pepper.

  • Step 2 - Toast the Almonds
    2

    Toast the Almonds

    Warm a medium non-stick pan over medium heat. Add almonds and half the butter. Toast, swirling pan, until almonds are light brown aromatic, about 2-3 minutes. Transfer buttered almonds to a plate and return pan to medium-high heat (no need to wipe pan).

  • Step 3 - Sear the Chicken and Make the Slurry
    3

    Sear the Chicken and Make the Slurry

    Add 1 tsp. olive oil and chicken thighs to pan and cook for 5-6 minutes on one side, or until deep brown. Flip chicken and cook for 3 more minutes. While chicken is cooking, combine white wine, tomato juice, ¼ cup water, and cornstarch in a small bowl. Reserve. Transfer browned chicken to a plate and return pan to medium-high heat (no need to wipe pan).

  • Step 4 - Add the Vegetables
    4

    Add the Vegetables

    Add rutabaga, carrot, white parts of green onions, and shallot (to taste) to pan. Season with a pinch of salt and pepper and cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften and brown. Browning the vegetables, or caramelizing, means you're developing flavor and will enhance the quality of your final dish.

  • Step 5 - Add the Liquid
    5

    Add the Liquid

    Add the wine-tomato slurry and seared chicken with any accumulated juices to pan and bring to a boil. Reduce to a simmer and cook until sauce thickens and chicken is very tender, about 10-12 minutes. Add remaining butter and whole grape tomatoes to pan and stir to combine. Season to taste with salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange sauce and vegetables on the plate and top with braised chicken thighs. Garnish with green parts of green onions and toasted almonds.