Crispy Chicken & Fig Pan Sauce with Roasted Fall Vegetables
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Crispy Chicken & Fig Pan Sauce

with Roasted Fall Vegetables

Group Created with Sketch. 50 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving
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We’re making a pair of sophisticated, seasonal toppings to serve with our crispy chicken and hearty roasted vegetables. Carrots, potato, and Chioggia beet—a variety with beautiful pink-striped flesh—get extra richness from chestnuts in brown butter. When spooned over the chicken, a pan sauce of sweet fig, cider vinegar, and butter adds depth of flavor that ties the dish together.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel and medium dice the beet. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. Peel the shallot and quarter lengthwise. Roughly chop the chestnuts.

Roast the vegetables:
2 Roast the vegetables:

Place the carrots, beet, potato, shallot, and whole thyme sprigs on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the thyme sprigs.

Make the brown butter chestnuts:
3 Make the brown butter chestnuts:

Once the vegetables have roasted for about 10 minutes, in a medium pan, heat half the butter on medium-high until melted. Add the chestnuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Transfer to a bowl. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 5 to 6 minutes, or until the skin is browned and crispy. Flip and cook 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place. Carefully drain off and discard any excess oil from the pan.

Make the fig sauce:
5 Make the fig sauce:

Add the vinegar and 1/4 cup of water to the pan of reserved fond (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Add the fig spread and remaining butter. Cook, stirring constantly, 30 seconds to 1 minute, or until the butter has melted and the sauce is slightly thickened. Turn off the heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the roasted vegetables and cooked chicken between 2 dishes. Top the chicken with the fig pan sauce. Top the vegetables with the brown butter chestnuts. Enjoy!

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1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel and medium dice the beet. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. Peel the shallot and quarter lengthwise. Roughly chop the chestnuts.

2 Roast the vegetables:

Place the carrots, beet, potato, shallot, and whole thyme sprigs on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the thyme sprigs.

Roast the vegetables:
Make the brown butter chestnuts:
3 Make the brown butter chestnuts:

Once the vegetables have roasted for about 10 minutes, in a medium pan, heat half the butter on medium-high until melted. Add the chestnuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Transfer to a bowl. Wipe out the pan.

4 Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 5 to 6 minutes, or until the skin is browned and crispy. Flip and cook 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place. Carefully drain off and discard any excess oil from the pan.

Cook the chicken:
Make the fig sauce:
5 Make the fig sauce:

Add the vinegar and 1/4 cup of water to the pan of reserved fond (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Add the fig spread and remaining butter. Cook, stirring constantly, 30 seconds to 1 minute, or until the butter has melted and the sauce is slightly thickened. Turn off the heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the roasted vegetables and cooked chicken between 2 dishes. Top the chicken with the fig pan sauce. Top the vegetables with the brown butter chestnuts. Enjoy!

Plate your dish: