We’re big fans of pan sauces because they’re a simple way to add extra flavor to dishes. Here, fig jam, balsamic vinegar, and fresh rosemary mingle with the *fond*—the crispy bits and drippings left by the chicken. The result is a condiment that you’ll want to drizzle all over your meat and potatoes before swiping up every bit of sweet and savory perfection.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly crisped, 20-25 minutes.
Halve, peel, and mince shallot. Strip and chop enough rosemary leaves from stems to give you 1 tsp (use the rest as you like). Halve lemon.
Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels and season all over with salt and pepper. Cook in pan until no longer pink in center, 5-7 minutes per side. Remove from pan and set aside to rest.
Lower heat under pan to medium. Add shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in stock concentrate and ¼ cup water. Let reduce until thick and saucy, about 3 minutes. (TIP: Add a splash of water if mixture is stiff.) Remove pan from heat. Stir in 1 TBSP butter. Season with salt and pepper.
While sauce simmers, in a medium bowl, toss lettuce with a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper.
Thinly slice chicken, then divide between plates along with sweet potatoes. Drizzle chicken with sauce. Serve with salad on the side.