You'll make Julia Childs proud with our simple take on a classic French favourite. The rich carmelized flavours of french onion soup are served with juicy chicken leg, locally made Salt Spring Kitchen Onion Thyme Jam and toasted ciabatta crisps, covered with golden melted provolone cheese.
May Contain: Egg, Fish, Peanuts, Shellfish, Soy, Tree Nuts, other sources of Gluten
What We'll Send
Provolone Cheese, Sliced
Organic Chicken Stock Cube
Chicken Thighs Boneless Skinless
Sherry Cooking Wine
Salt Spring Kitchen Co. Onion and Thyme Jam
Multigrain Ciabatta Bun
Marjoram, Granulated Garlic, Rosemary Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
Nutritional Info Per Serving
Heat oven to 400°F.
Line a baking sheet with foil.
Cut each ciabatta bun lengthwise into 4 slices.
Lay onto baking sheet and place in oven immediately.
Toast for about 8–10 minutes or until golden and lightly toasted.
Remove from oven and set aside.
Meanwhile, heat 1 tbsp. olive oil and 1 tbsp. butter in a large ovenproof skillet over medium-high.
Add onions and cook for 4–6 minutes until softened and translucent.
Wash spinach and thyme.
Pick and chop thyme leaves.
Drain chicken and pat dry with paper towel.
Dice chicken into 1 inch pieces and season with salt and pepper.
Add chicken,herb blend and thyme to skillet and cook for 3–4 minutes.
Add onion thyme jam and the following to taste:sherry cooking wine and balsamic vinegar.
Mix well, scraping the bottom of the skillet with a wooden spoon.
Crumble in chicken stock cube and add flour and 2 cups water, and stir until evenly mixed.
Bring to a boil, then reduce heat to medium-low and cook for 4–6 minutes.
Cook until chicken has reached an internal temperature of 165°F.
Add spinach to skillet and stir until wilted.
Place the buns on top of stew, grouped closely together.
Place provolone slices on top of the buns.
Carefully move skillet into the oven for 2–3 minutes and turn on the broiler to 500°F to melt and crisp cheese.
Watch carefully to prevent burning.
Carefully remove stew from the oven and divide into serving bowls keeping the buns on top.
Choose from 10 recipes a week and more options for quick, easy and healthy bites from local suppliers to keep you fed all day long.