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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait)
2 g
Poudre d'ail
(Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Lait, Sulfites, Triticale, Arachides)
2 cs
Tartinade de figues
(Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait, Sulfites, Gluten, Crustacés)
1 pièce(s)
Oignon jaune
2 pièce(s)
Pomme de terre Russet
170 g
Haricots verts
7 g
Ciboulette
1 pièce(s)
Fromage à la crème
(Contient: Lait)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
