Protein Swap | Provençal-Style Chicken Thighs
with Heirloom Tomato Sauce Vierge
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Say bonsoir to southern France. Sauce vierge is as classic as it comes: a garden-fresh mélange of chopped heirloom tomatoes, olives and a whiff of fresh tarragon. It’s destined for air-fried asparagus and chicken, juicy with Herbes de Provence, resting atop zesty orzo pasta.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 4g Tarragon
- ½ Bunch of asparagus
- 2 Garlic cloves
- 225g Heirloom tomatoes
- 1 Lemon
- 140g Orzo
- 30g Olives
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Air fryer
Total Fat
24 g
Saturated Fat
4 g
Sodium
600 mg
Total Carb
70 g
Sugars
8 g
Protein
47 g
Fibre
9 g
Preparation
Fry the chicken
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Pat the chicken* dry and drizzle with oil; season with ½ the herbes de Provence and S&P.
- Place in the air fryer basket and fry, 13 to 15 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Boil the orzo
- Meanwhile, mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and orzo. Sauté, 1 to 2 min., until fragrant.
- Add 3 cups water (double for 4 portions) and a big pinch of salt.
- Bring to a boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, zest and juice the lemon.
- Small-dice the tomatoes.
- Remove the woody ends of the asparagus; cut crosswise into thirds on an angle. In a medium bowl, toss with a drizzle of oil, the remaining herbes de Provence and S&P.
- Roughly chop the olives.
- Pick the tarragon leaves off the stems; roughly chop the leaves.
Make the sauce vierge
- In a second medium bowl, combine the tomatoes, tarragon, olives, ½ the lemon juice, ½ the lemon zest, a drizzle of oil and S&P.
Fry the asparagus
- Place the asparagus in the air fryer basket and fry, shaking occasionally, 6 to 8 min., until tender and beginning to brown.
Finish & serve
- To the pot of orzo, add the remaining lemon juice and lemon zest, and S&P; stir well.
- Divide the orzo between your plates.
- Top with the chicken and asparagus.
- Spoon the sauce vierge over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
