Gettin’ Figgy With It Chicken
with Roasted Brussels Sprouts & Mashed Potatoes
- Milk
Na na na na na nana / Na na na na nana / Gettin’ figgy with it. Fig jam, that is! Here, we’ve paired it with balsamic vinegar and rich chicken stock to bring you a pan sauce that’ll get your taste buds grooving. It’s equal parts sweet, tangy, and savory—in other words, the perfect topping for pan-seared chicken cutlets. On the side, there’s creamy mashed potatoes and crisp roasted Brussels sprouts, making this a square meal that totally rocks out.
Ingredients
12 ounce
Potatoes
4 tablespoon
Sour Cream
5 teaspoon
Balsamic Vinegar
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 unit
Fig Jam
10 ounce
Chicken Cutlets
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Dice potatoes into 1-inch pieces.
• Toss Brussels sprouts on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot. Keep covered off heat until ready to mash.
• While potatoes cook, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate. • Meanwhile, mash potatoes with sour cream and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Cover to keep warm.
• Heat pan used for chicken over medium heat. Add vinegar, jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.
• Divide mashed potatoes, Brussels sprouts, and chicken between plates. Drizzle chicken with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the figgy sauce, calling it "incredible" and "delicious"; some found it paired well with all components 🍲.
- Ease of prep: Generally easy to prepare, though a few found the sauce tricky to thicken or had timing issues with components.
- Suggestions: Consider adding garlic to potatoes; some preferred chicken thighs or thinner cutlets for more even cooking.
- Portions: Several mentioned small chicken portions; some wanted more sauce or brussels sprouts relative to potatoes.
- Texture: Some found the chicken dry or tough; others praised its moistness when cooked properly.
Reviews from our home cooks
Figgy Chicken was wonderful. I was expecting more a sweet flavor, the balsamic seemed to take the lead on flavor. I will cut the balsamic back a little to see if I can bring more flavor forth with fig jam. It seems like potatoes are a staple. I would love the option of two veggies ie. b-sprouts and carrots over the potatoes which tends to be heavy and redundant. I left the potatoes out as our family is tiring of them. B-sprouts is a fam fav!
The fig jam - balsamic vinegar sauce for the chicken is amazing and the addition of sour cream to the mashed potatoes added a richness to them. The brussel sprouts were bigger than I like to eat so we subbed fresh peas. Yummy all-around dinner we will order again!
Delicious. Not sure about bulk pricing, but if russett potatoes are cheaper than yukon gold, send out the russetts. They are easier to peal, starchier, and taste just as great when you add your sour cream, butter and a good dose of milk before mashing. The name "Gettin Figgy with it Chicken" is halarious. Continue to use OPI's fingernail polish marketing stratagy...all about the name.
Yummy. We were very excited about this meal. Again there is a lack of seasoning to create that level of depth and richness that spices bring. Added steak seasoning to the chicken in addition to the seasoning that is recommended. For the figgy sauce there was too much balsamic and not enough herbs and spices, we had to add in some hot honey and additional steak seasoning to create the balance needed. Oh and also added garlic to the mashed potatoes. I would definitely buy this again if more flavor is added to this dish.
I loved the creamy mashed potatoes with the figgy sauce and chicken. And thank you for the Brussel sprouts! I get tired of always having broccoli. This was a real comfort meal!
The chicken with the fig sauce was amazing and the brussel sprouts where do tasty. What can I say about the mash potatoes, you can never go wrong with those.
It was good as well. The chicken was moist and the fig sauce paired really well with it. The potatoes were okay. They could have had more flavor in them but they were good. Brussel sprouts were really good as well.
A winner with my family! We love the roasted Brussels sprouts and the fig sauce for the chicken was really good!
This was a good classic meal. The mashed potatoes and brussel sprouts were so delicious. The fig sauce on the chicken was different than what I've ever made, but it was fun to try.
Mashed potatoes ans brussel sprouts were great but the chicken was pretty bland. Definitely needed the figgy sauce which my boyfriend loved but was too sweet for me.
