Balsamic Chicken with Roasted Brussel Sprouts and Potatoes

Yield: 2 servings

Source: Hello Fresh

Ingredients

• 8 oz Brussels Sporuts
• 12 oz Yukon Gold potatoes
• 1 tsp fresh minced rosemary leaves
• 10 oz chicken
• chicken stock concentrate (equiv to 2 cups of stock)
• 1 clove gralic
• 5 tsp balsamic vinegar
• 1 Tbs italian seasoning
• 4 tsp cooking oil
• 1/4 cup water
• 1 Tbs butter
• 1/2 tsp sugar
• salt
• pepper

Instructions

1. Adjust rack to top position and preheat oven to 425 deg F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Pick rosemary leaves from stems; mince leaves until you have 1 tsp
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack for 5 minutes (you’ll add more to the sheet then).
3. Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss Brussels sprouts on empty side with a drizzle of oil, salt, and pepper. Return to top rack until browned and tender, 18-22 minutes.
4. Meanwhile, pat chicken dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a cutting board to rest.
5. Heat a drizzle of oil in pan used for chicken over medium heat. Add minced rosemary and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. Stir in vinegar; simmer until syrupy, 30 seconds. Stir in stock concentrates, ¼ cup water, and ½ tsp sugar. (For 4 servings, use ⅓ cup water and 1 tsp sugar.) Simmer until thickened, 3-5 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
6. Thinly slice chicken crosswise. Divide chicken, Brussels sprouts, and potatoes between plates. Drizzle chicken with sauce and serve.

Back to Travis & Phil's Favorites

Tags: tp, entree, and hello-fresh

Something wrong? Send feedback here