Fig-Balsamic Chicken with Mashed Potatoes & Roasted Vegetables

Fig-Balsamic Chicken

with Mashed Potatoes & Roasted Vegetables

35 MIN
+$2.45/serving 4 Servings
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  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Bistro Steaks

    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.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    ingredients
    Fig-Balsamic Chicken with Mashed Potatoes & Roasted Vegetables
    Title
    • 4 Steaks
    • 1¼ lbs Golden Or Red Potatoes
    • ¾ lb Carrots
    • 2 Tbsps Balsamic Vinegar
    • ½ lb Red Cabbage
    • 2 Tbsps Butter
    • 2 Tbsps Chicken Demi-Glace
    • ¼ cup Buttermilk
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Dried Turkish Figs
    Prepare the ingredients
    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.

    Roast the vegetables
    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.

    Cook & mash the potatoes
    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.

    Cook the steaks
    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.

    Make the sauce
    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.

    Slice the steaks & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Roast the vegetables
    Cook & mash the potatoes
    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.

    Cook the steaks
    Make the sauce
    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!

    Slice the steaks & serve your dish
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