Seared Chicken & Goat Cheese Mashed Potatoes with Fig Butter-Glazed Carrots
Carb Conscious

Seared Chicken & Goat Cheese Mashed Potatoes

with Fig Butter-Glazed Carrots

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
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Wellness Grain
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30g Of Protein
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Keto Friendly
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From the Test Kitchen

To serve with our simply seared chicken and creamy mashed potatoes, we’re glazing tender carrots with a combo of sweet fig spread, tangy apple cider vinegar, butter, and chicken demi-glace—a gourmet, French-style reduced stock often used to lend richness and depth to sauces.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the vinegar, demi-glace, fig spread, and 1/4 cup of water.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese and 1 teaspoon 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. 

Cook the chicken:
3 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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.

Cook & glaze the carrots:
4 Cook & glaze the carrots:

While the potatoes continue to cook, add the sliced carrots to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed carrots. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the vinegar, demi-glace, fig spread, and 1/4 cup of water.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese and 1 teaspoon 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. 

Cook & mash the potatoes:
Cook the chicken:
3 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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.

4 Cook & glaze the carrots:

While the potatoes continue to cook, add the sliced carrots to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook & glaze the carrots:
Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed carrots. Enjoy! 

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