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Chicken Breasts with Glazed Root Vegetables
Nb persons: 4
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| Chicken Breasts with Glazed Root Vegetables Close Print In this recipe, boneless chicken breasts are pan-roasted until tender. Then diced carrots, parsnips and turnips are cooked in the same pan along with butter, demi-glace, honey and chicken broth, which form a delicious glaze. To round out the meal, serve our Braised Cannellini Beans with Kale alongside (see related recipe at left). Ingredients: 4 boneless, skin-on chicken breast halves, each 7 to 8 oz. | |
| Kosher salt, to taste | |
| freshly ground pepper, to taste | |
| 1 Tbs. | vegetable oil |
| 1 Tbs. | unsalted butter |
| 2 | carrots, peeled and diced |
| 2 | parsnips, peeled and diced |
| 1 | turnip, peeled and diced |
| 1 tsp. | minced garlic |
| 1 Tbs. | chicken demi-glace |
| 1 tsp. | chopped fresh thyme |
| 1 Tbs. | honey |
| 1/4 cup | chicken broth |
| 1 Tbs. | chopped fresh flat-leaf parsley |
Directions:
Season the chicken on both sides with salt and pepper. In an 11-inch French skillet over medium-high heat, warm the oil until almost smoking. Add the chicken, skin side down, and cook until the skin is crisp and golden brown, about 5 minutes. Turn the chicken over and reduce the heat to medium. Cover and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 160°F, about 8 minutes. Transfer the chicken to a plate and cover loosely with aluminum foil.
In the same pan over medium-high heat, melt the butter. Add the carrots, parsnips and turnip and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Reduce the heat to medium-low and add the demi-glace, thyme, honey and broth, stirring until the demi-glace is dissolved. Cover and cook, stirring occasionally, until the vegetables are tender, 7 to 8 minutes. Uncover the pan, increase the heat to medium-high, and cook until the excess liquid is evaporated and the vegetables are glazed, 1 to 2 minutes more.
Remove the pan from the heat. Stir in the parsley and season with salt and pepper. Serve the chicken with the root vegetables alongside. Serves 4.
Recipe uploaded with Shop'NCook for iPhone.
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