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
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.
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
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
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.
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).
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).
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.
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.
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.
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