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
Chef
Jimmy Madla
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
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½ oz. Slivered Almonds
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0.9 oz. Butter
- 1 fl. oz. White Cooking Wine
- 5½ fl. oz. Tomato Juice
- 1 tsp. Cornstarch
- 3 oz. Grape Tomatoes
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)
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Calories589
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Carbohydrates24g
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Fat35g
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Protein46g
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Sodium644mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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
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.
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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).
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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).
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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.
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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.
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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.
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