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Poulet du marché
avec légumes au four
Ce repas rapide à cuisiner et préparé sur une seule plaque à cuisson réunit tous les ingrédients favoris de l’automne! Les pommes, la courge et les oignons rouges rôtis forment la base de ce succulent plat de poulet. En touche finale, parsemez le tout de noix et de canneberges pour créer un souper savoureux!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Pomme Gala
170 g
Courge musquée, en dés
56 g
Oignon rouge, en tranches
7 g
Thym
1 cs
Purée d’ail
28 g
Graines de citrouille
¼ tasse(s)
Canneberges séchées
2 pièce(s)
Concentré de bouillon de poulet
3 cs
Crème sure
(Contient Lait)
300 g
Pommes de terre à chair jaune
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
1.5 cs
Huile*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut apple into 1-inch pieces. Cut potatoes into 1-inch pieces. Add squash, potatoes, apples and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown, 24-25 min. (NOTE: Stir veggies before adding chicken and pepitas to the sheet in step 3.)
While veggies roast, strip 1/2 tbsp of thyme leaves (dbl for 4 ppl) from stems. Pat chicken dry with paper towels. Season with salt, pepper and half the thyme. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side.
Remove the pan from heat. Transfer chicken to the baking sheet with veggies, placing chicken on top. Sprinkle pepitas over veggies. Roast in the middle of the oven until squash is tender and chicken is cooked through, 10-12 min.**
While chicken and veggies roast, heat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions, garlic puree and remaining thyme. Cook, stirring often, until fragrant, 1-2 min. Add 1 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens slightly, 3-4 min. Remove the pan from heat, season with salt and pepper, then whisk in sour cream.
Divide chicken and veggies between plates. Spoon pan gravy over top. Sprinkle with cranberries.