Balsamic Fig Chicken
with Roasted Potatoes & Lemony Green Beans
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Shallot
¼ ounce
Rosemary
1 unit
Lemon
10 ounce
Chicken Cutlets
5 teaspoon
Balsamic Vinegar
2 tablespoon
Fig Jam
1 unit
Chicken Stock Concentrate
6 ounce
Green Beans
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
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, 20-25 minutes.
Meanwhile, trim green beans, if necessary. Halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); finely chop leaves. Zest and quarter lemon. Toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 10-12 minutes.
While green beans roast, pat chicken dry with paper towels; 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, 3-5 minutes per side. Transfer to a cutting board and set aside to rest.
To same pan over medium heat, add shallot, chopped rosemary, and a drizzle of olive oil. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 30-60 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook until thick and glossy, 2-3 minutes. (TIP: Add a splash of water if sauce is too thick.) Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
Once green beans are done, toss with lemon zest.
Thinly slice chicken crosswise. Divide chicken, potatoes, and green beans between plates. Drizzle chicken with sauce. Serve with lemon wedges on the side.
