with Roasted Sweet Potatoes and Arugula Salad
We're big fans of pan sauces because they're a simple way to add extra flavour to dishes. Here, fig jam, balsamic vinegar, and fresh rosemary are allowed to mingle with the natural juices from the chicken to create a sweet and savoury condiment that you'll want to drizzle over everything.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Potato, cubes
Chicken Broth Concentrate
Not included in your delivery
Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce. On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until golden-brown and tender, 20-23 min.
Meanwhile, finely chop the shallot(s). Strip a few rosemary leaves off the sprig and finely chop 2 tsp (double for 4 people). Juice the lemon.
Season the chicken with salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, 3 min. Reduce the heat to medium-low. Flip, cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Cook to a minimal internal temp. of 175°F.)
Transfer chicken to a plate. Increase the heat to medium. Add the butter, then the shallot and rosemary. Cook, stirring, until the shallot is golden-brown, 3-4 min. Stir in the vinegar, broth concentrate(s), 2 tsp jam (double for 4 people) and 1/3 cup water (double for 4 people). Season with salt and pepper. (TIP: The sauce will be runny.)
Meanwhile, in a medium bowl, whisk together 1 tbsp lemon juice (double for 4 people), remaining jam and a drizzle of oil. Season with salt and pepper. Toss in the arugula.
Thinly slice the chicken. Divide the sweet potatoes, arugula and chicken between plates. Drizzle the chicken with the balsamic-fig sauce.