Seared Chicken & Goat Cheese Mashed Potatoes

with Fig Butter-Glazed Carrots

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!