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Fig-Balsamic Chicken
with Mashed Potatoes & Roasted Vegetables
35 MIN
+$2.45/serving
4 Servings
From the Test Kitchen
In this hearty recipe, a rich, bright, and fruity pan sauce elevates our simple seared chicken and rustic mashed potatoes. A colorful duo of roasted cabbage and carrots rounds out the dish.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories710 Cals (est.)
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fresh
ingredients
Title
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4 Steaks
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1¼ lbs Golden Or Red Potatoes
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¾ lb Carrots
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2 Tbsps Balsamic Vinegar
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½ lb Red Cabbage
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2 Tbsps Butter
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2 Tbsps Chicken Demi-Glace
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¼ cup Buttermilk
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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2 Dried Turkish Figs
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Medium dice the potatoes.
2
Roast the vegetables
Line a sheet pan with foil. Place the carrot pieces and diced cabbage on the foil. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides.In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
5
Make the sauce
Roughly chop the figs. To the pan of reserved fond, add the vinegar, demi-glace, chopped figs, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
6
Slice the steaks & serve your dish
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted vegetables. Top the steaks and potatoes with the sauce. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Medium dice the potatoes.
2
Roast the vegetables
Line a sheet pan with foil. Place the carrot pieces and diced cabbage on the foil. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides.In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
5
Make the sauce
Roughly chop the figs. To the pan of reserved fond, add the vinegar, demi-glace, chopped figs, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
6
Slice the steaks & serve your dish
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted vegetables. Top the steaks and potatoes with the sauce. Enjoy!
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