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Seared Chicken & Caramelized Vegetables
with Roasted Cherry Tomatoes & Mashed Potatoes
45 MIN
2 Servings
From the Test Kitchen
Caramelized onion—or onion cooked slowly to brown its natural sugars—adds incredible depth of flavor to countless dishes in French cuisine. Here, we’re adding another vegetable to the mix: anise-like fennel. Finished together in a rich pan sauce, the two make for a perfectly sweet counterpoint to our savory chicken. Cherry tomatoes roasted with sprigs of thyme complete the dish with refreshing pops of juiciness (and a subtly woodsy touch).
Get Plans-
NutritionPER SERVING
-
Calories760 Cals (est.)
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- 4 oz Cherry Tomatoes
- 2 cloves Garlic
- 1 Yellow Onion
- 1 Fennel Bulb
- ¾ lb Yukon Gold Potatoes
- 1 bunch Thyme
- 2 Tbsps Butter
- 2 Tbsps All-Purpose Flour
- 1 Tbsp Sherry Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Cut off and discard any fennel stems. Halve the fennel lengthwise; cut out and discard the core, then thinly slice. Peel and thinly slice the onion. Pick half the thyme leaves off the stems; discard the stems. Leave the remaining thyme sprigs whole. Peel and mince the garlic.
2
Coat & cook the chicken:
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour (shaking off any excess). Transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
3
Cook & mash the potatoes:
While the chicken cooks, add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
4
Caramelize the vegetables:
While the potatoes cook, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the fennel and onion; season with salt and pepper. Cook, stirring frequently, 16 to 18 minutes, or until browned and very tender.
5
Roast the tomatoes:
While the vegetables cook, place the tomatoes and whole thyme sprigs on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast 6 to 8 minutes, or until the tomatoes have softened. Remove from the oven. Carefully discard the thyme sprigs.
6
Finish & plate your dish:
Reduce the heat to medium and add the garlic to the pan of vegetables; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the vinegar, remaining butter and ¼ cup of water. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the cooked chicken (and any juices from the plate) and all but a pinch of the thyme leaves. Cook, stirring occasionally, 1 to 2 minutes, or until well combined. (If the sauce seems dry, add 2 tablespoons of water.) Remove from heat. Divide the mashed potatoes and finished vegetables and chicken between 2 dishes. Garnish with the roasted tomatoes and remaining thyme leaves. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Cut off and discard any fennel stems. Halve the fennel lengthwise; cut out and discard the core, then thinly slice. Peel and thinly slice the onion. Pick half the thyme leaves off the stems; discard the stems. Leave the remaining thyme sprigs whole. Peel and mince the garlic.
2
Coat & cook the chicken:
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour (shaking off any excess). Transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
3
Cook & mash the potatoes:
While the chicken cooks, add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
4
Caramelize the vegetables:
While the potatoes cook, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the fennel and onion; season with salt and pepper. Cook, stirring frequently, 16 to 18 minutes, or until browned and very tender.
5
Roast the tomatoes:
While the vegetables cook, place the tomatoes and whole thyme sprigs on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast 6 to 8 minutes, or until the tomatoes have softened. Remove from the oven. Carefully discard the thyme sprigs.
6
Finish & plate your dish:
Reduce the heat to medium and add the garlic to the pan of vegetables; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the vinegar, remaining butter and ¼ cup of water. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the cooked chicken (and any juices from the plate) and all but a pinch of the thyme leaves. Cook, stirring occasionally, 1 to 2 minutes, or until well combined. (If the sauce seems dry, add 2 tablespoons of water.) Remove from heat. Divide the mashed potatoes and finished vegetables and chicken between 2 dishes. Garnish with the roasted tomatoes and remaining thyme leaves. Enjoy!
Tips from Home Chefs