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Balsamic Fig Chicken

Balsamic Fig Chicken

with Roasted Potatoes and Mixed Greens

We’re big fans of pan sauces because they’re a simple way to add extra flavor to dishes. Here, fig jam, balsamic vinegar, and fresh rosemary mingle with the fond—the crispy bits and drippings left by the chicken. The result is a condiment that you’ll want to drizzle all over your meat and potatoes before swiping up every bit of sweet and savory perfection.

Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

¼ ounce

Rosemary

1 unit

Lemon

12 ounce

Chicken Breasts

5 teaspoon

Balsamic Vinegar

2 tablespoon

Fig Jam

1 unit

Chicken Stock Concentrate

2 ounce

Mixed Greens

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate56 g
Sugar20 g
Dietary Fiber9 g
Protein39 g
Cholesterol135 mg
Sodium330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Pan
Paper Towel
Medium Bowl

Instructions

Roast Potatoes
1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 22-25 minutes.

Prep
2

Meanwhile, halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); finely chop. Discard stems. Halve lemon

Cook Chicken
3

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from pan and set aside to rest.

Make Sauce
4

Lower heat under pan to medium. Add shallot, chopped rosemary, and a drizzle of olive oil. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Let reduce until thick and glossy, about 3 minutes. (TIP: Add a splash of water if mixture is stiff.) Turn off heat. Stir in 1 TBSP butter (2 TBSP butter for 4 servings). Season with salt and pepper.

Toss Salad
5

While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

Finish and Serve
6

Thinly slice chicken, then divide between plates along with roasted potatoes. Drizzle chicken with sauce. Serve with salad on the side.