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French Onion Chicken Stew

with Salt Spring Kitchen Co. Onion Thyme Jam

30 min

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A twist on a classic, this stew boasts tender bites of chicken and ribbons of wilted spinach simmered in a delicious caramelized onion broth, thanks to the addition of SaltSpring Kitchen Co.’s Onion & Thyme Jam. Finished under the broiler with a lid of ciabatta toasts and broiled provolone.

What We'll Send

Thyme Fresh
Provolone Cheese, Sliced
Chicken Thighs Boneless Skinless
Onion Sliced
Sherry Cooking Wine
Organic Chicken Stock Cube
Unbleached Flour
Balsamic Vinegar
Sunflower and Flax Multigrain Ciabatta Bun
Spinach
Salt Spring Kitchen Co. Onion and Thyme Jam
Herb Blend
Rosemary Dried, Granulated Garlic, Marjoram
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 807
Fat 30g
Protein 52g
Carbohydrates 77g

What You'll Need

Cooking Directions

1

Preheat Oven / Prepare Toasts

Preheat oven to 400°F. Slice each ciabatta bun into 4 slices. Lay onto sheet pan and place in oven immediately. Toast for about 8-10 minutes or until golden and lightly toasted. Remove from oven and set aside.

2

Saute Onions

Meanwhile, heat 1 tbsp. (2 tbsp. for 4 servings) each of olive oil and butter in a large ovenproof skillet over medium-high. Add onions and saute for 5 minutes.

3

Prepare Chicken Stew

Wash, pick and chop thyme. Drain chicken and pat dry with paper towel, dice into 1 inch pieces and season with salt and pepper. Add to the skillet along with herb blend and fresh thyme and saute for 3-4 minutes. Add sherry cooking wine, balsamic vinegar, and onion and thyme jam. Mix well, scraping the bottom of the skillet with a wooden spoon. Add flour and 2 cups (4 cups for 4 servings) water, and stir until evenly mixed. Crumble in chicken stock cube. Bring to a gentle simmer and reduce heat to medium low. Cook for 5 minutes.

4

Finish Stew

Add spinach to skillet and stir until wilted. Place the buns on top, grouped closely together. Place provolone slices on top of the buns. Place in the oven and turn on the broiler to melt and crisp cheese. Watch carefully so it doesn’t burn!

5

Serve

Scoop the stew into bowls, keeping the buns on top. Enjoy!

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