Fig-Balsamic Chicken

with Mashed Red Potatoes & Roasted Vegetables

40 MIN

4 Servings

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From the Test Kitchen

In this family-friendly recipe, a rich, bright, and fruity pan sauce elevates our simple seared chicken and rustic mashed potatoes. Another hearty duo of roasted cabbage and carrots rounds out the dish.

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Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1¼ lbs Red Potatoes
½ lb Cabbage
¾ lb Carrots
2 Tbsps Balsamic Vinegar
1 Tbsp Fig Spread
2 Tbsps Butter
2 Tbsps Chicken Demi-Glace
2 Tbsps Quark Cheese
¼ cup Buttermilk

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water 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. Large dice the potatoes.

2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the carrot pieces and diced cabbage on the foil. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; 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:

While the vegetables roast, add the diced potatoes to the pot of boiling water and cook 18 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the quark, buttermilk, and 1 tablespoon of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5 Make the sauce:

To the pan of reserved fond, add the vinegar, demi-glace, fig spread, 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. Season with salt and pepper to taste.

6 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted vegetables. Top the chicken and potatoes with the sauce. Enjoy!