with Peppery Potato Mash and Crispy Carrots
Basting is a fancy way of saying juices are poured over meat during cooking to keep it extra moist. In this recipe, thyme-infused butter adds a world of flavor and just the right amount of indulgence to the seared chicken. The meal is rounded out with crispy carrots and mashed potatoes spiked with pepper and creamy Parmesan.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Gluten Free Chicken Demi Glace
Not included in your delivery
Wash and dry all produce. Preheat oven to 400 degrees. Mince 1 clove garlic. Smash remaining clove. Peel and cut carrots into ½-inch coins, then toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until softened, about 25 minutes, turning once halfway through.
Peel and cut potatoes into ¾-inch cubes. Place potatoes in a medium pot with a pinch of salt and enough water to cover. Bring to a boil, then reduce to a simmer until easily pierced with a fork, 10-12 minutes. Drain.
Heat a drizzle of olive oil in a large pan over medium heat. Season chicken on all sides with salt and pepper. Add to pan and sear until golden brown and almost cooked through, 4-5 minutes per side.
Add 1 TBSP butter, smashed garlic, and thyme sprigs to pan. Once butter melts, tilt pan towards you and repeatedly spoon infused butter over chicken for about 30 seconds. Add demi-glace and ½ cup water, and increase heat to high. Stir to combine, then reduce until thick. Spoon glaze over chicken. Remove from pan and set aside to rest.
Heat 1 TBSP butter and minced garlic in same medium pot over low heat. Cook until fragrant, about 90 seconds. Return potatoes to pot along with 1/3 cup milk. Mash with potato masher or fork until smooth. Mash in Parmesan cheese, and season with salt and lots of pepper.
Serve chicken on a bed of mashed potatoes and carrots. Drizzle with any remaining glaze. TIP: If glaze has become too thick, add a splash of water and stir to loosen.