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Winner Winner Chicken Dinner, Citrusy Steak Salad


Reheating time: 7-10 minutes

Ever since we did braised chicken thighs way back whenever (I think it was like july), Theo has been begging to do them again. To be honest, I was scared of it- the thighs are very labor intensive and take a lot of time to do right. But, gotta keep Theo happy. Theo gets what Theo wants. And, in this case, you get what you want. Tuscan marinated roasted chicken breast, braised thigh with mustard jus, caramelized cabbage, and duck fat confit potatoes. A dinner for winners. Tonight, we are all winners, for whatever reason. Get in there!

For the roasted breast:

Set your oven to 425F. On a sheet tray lined with tinfoil, arrange the chicken breasts skin side up. Pop them in the oven for 5-7 minutes, until heated through. Once they are hot, pull them out of the oven, give them a rest, and slice!

For the braised thighs:

We’re gonna warm theser thighs up in the mustard jus- but we need to thin it out a bit first. In a small saucepan with a lid, empty the container of mustard jus, and add half the volume in water. For folks with smaller orders (1-2 portions), use a small pan- less surface area is better, it will allow the thighs to be submerged more when warming. Bring the jus/h2o to a simmer over medium heat, and drop the thighs in there. Cover with a lid, and let them simmer for 5ish minutes, until they are nice and hot. Once they are warm, remove the thighs from the jus, and turn the heat up to high. Add a whack of butter (or not) and reduce the jus over medium high heat until it coats the back of a spoon. You’re gonna drizzle this all over everything when you plate. 

For the cabbage + potatoes:

Two options here- either throw them in the oven with the chicken (easiest method), or heat them up in a large cast iron pan (more complicated, but better! If you’re going the oven route, just lay them out on the same tray as the chicken breasts, and pop them in the oven. Should take relatively the same amount of time. For warming in a cast iron pan, follow these instructions! Get a cast iron pan hot over medium high heat. Add the potatoes, and smash them up a bit more to crack the skins. Add a bit of olive oil or butter to the pan, and let them fry for a bit till they start to caramelize. Once they’re hot and beginning to fry, push them to the side of the pan, and add the cabbage. Stir it around to fry it in the potato fat, and once it’s all hot, remove from the heat and go to the plate!

To plate:

Start with cabbage and potatoes. Think like you’re making a nice little nest for your birds to perch atop. Bury the thighs in the cabbage, slice the chicken breast, and lay it on top of everything. Finally, drizzle that mustard jus all over everything. Admire your work! You’re a winner 🙂


That’s it! Simple and delicious. Don’t forget to take a nice photo of your plated dinner and share it with us on social media!

Dinner is served, and solved.


Citrusy Steak Salad

Thanks for ordering!

Ok I’m gonna be honest, I’m starting to run out of ideas for salads. Consider my personal email a suggestion box for anything you love/want to see as the second option for next week, because with everything else going on, I’m seriously stumped. However, I find we do our best work under pressure here at WECO- and while scrambling to think of the last salad option for this week’s menu, I stumbled upon this gem hidden in the depths of my hollow head. Citrusy steak salad. I couldn’t even think of a good name for it. Good thing that it’s so delicious, or I would feel pretty stupid right about now. Citrus marinated steak, fresh grapefruit supremes, beautiful salad mix, the whole thing just rocks. I love tarragon and grapefruit, and this dressing brings everything together so nicely. Top it all off with some fried shallots, and you have a fresh, satisfying dinner. To prep, simply toss everything in a bowl, give it a pinch of salt and some fresh cracked black pepper, and toss in the tarragon vinaigrette. 

Dive on in!

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