Balsamic-FIg Chicken and Onions
with Creamy Mash and Garlic Green Beans
Sweet balsamic and fig spread add a deliciously caramelly depth of flavour to the onions that smother this juicy chicken. Creamy mash and garlic green beans complete this drool-worthy plate!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
2 g
Garlic Powder
(May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Sulphites, Triticale, Peanuts)
2 tbsp
Fig Spread
(May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, Sulphites, Gluten, Crustaceans)
1 unit(s)
Yellow Onion
2 unit(s)
Russet Potato
170 g
Green Beans
7 g
Chives
1 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots. Peel, then cut potatoes into 1-inch pieces. To large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then cut onions into 1/4-inch slices.
- Trim green beans.
- Thinly slice chives.
- Pat chicken dry with paper towels. Season with half the garlic powder, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Carefully wipe pan clean.
- Let chicken rest, covered, for 5 min before slicing.
- Meanwhile, reheat the same pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
- Add fig spread, vinegar and 2 tbsp (4 tbsp) water. Cook, uncovered, for 3-5 min, stirring occasionally, until dark golden. Season with salt and pepper.
- Heat a medium pot over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and remaining garlic powder. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
- Mash cream cheese, 1 tbsp (2 tbsp) butter and half the chives into potatoes until creamy. Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken, potatoes and green beans between plates.
- Top chicken with caramelized onion fig sauce.
- Sprinkle with remaining chives.
