Rosemary Demi-Glace Chicken
with Roasted Carrots & Parsnips
- Milk
These, friends, are not your average pork chops. In fact, our chefs gave ‘em a steak-like treatment, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked pan sauce. The sides? Just as impressive. We’re serving up creamy mashed potatoes and roasted carrots and onion wedges to round everything out. Prepare for a flavor explosion.
Ingredients
1 unit
Red Onion
12 ounce
Carrot
6 ounce
Parsnip
¼ ounce
Rosemary
1 unit
Chicken Demi-Glace
(Contains: Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim, peel, and cut parsnips on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). • Toss carrots, parsnips, and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 25-30 minutes.
• Meanwhile, pat pork* dry with paper towels. Season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan. • Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings).
Swap in chicken for pork; cook 3-5 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. • Add demi-glace and 1⁄4 cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Slice pork crosswise. • Divide pork and veggies between plates. Top pork with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the demi-glace sauce, calling it restaurant-quality. Some found the rosemary too strong; consider reducing to taste.
- Ease of prep: Quick and easy to prepare, with clear instructions. Some found success cooking the vegetables for less time than suggested.
- Suggestions: Try serving with rice to soak up the flavorful sauce. Consider adding a bright, acidic element to balance the rich flavors.
- Portions: Several wanted more vegetables, especially parsnips. Some found the protein portion small; consider supplementing for heartier appetites.
- Veggie discovery: Many enjoyed trying parsnips for the first time, expanding their vegetable horizons 🥕.
