Rosemary Demi-Glace Chicken
with Mashed Potatoes & Roasted Veggies
- Milk
These, friends, are not your average pork chops. 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 red onion wedges to round everything out.
Ingredients
12 ounce
Carrots
1 unit
Red Onion
12 ounce
Potatoes
10 ounce
Chicken Cutlets
¼ ounce
Rosemary
1 unit
Chicken Demi-Glace
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
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-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). • Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 25-30 minutes.
• While veggies roast, dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a medium 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 and return potatoes to pot. • Keep covered off heat until ready to mash.
• While potatoes cook, pat pork dry with paper towels. Season all over 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 beef or chicken for pork; cook beef to desired doneness, 4-7 minutes per side, or cook chicken until cooked through, 4-6 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 ¼ 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.
• Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.
• Slice pork crosswise. • Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce and serve.
Slice beef or chicken against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory demi-glace sauce, though some found it too strong; roasted carrots and onions were a hit 🍲.
- Ease of prep: Generally easy to make, but some felt prep time was longer than stated; consider adding herbs to veggies for extra flavor.
- Suggestions: Try adding more seasoning to carrots and onions; consider reducing rosemary if you find it overpowering.
- Portions: Several mentioned small chicken portions or not enough potatoes; some wished for more vegetables, especially carrots.
- Texture: Roast carrots longer for tenderness; some found the chicken a bit tough when substituted for pork.
