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 Sep 2026- Flavor: The demi-glace sauce earned strong praise for its savory depth, though some found it too sweet or too strong with chicken; others loved it. 🍲
- Ease of prep: Most found the recipe straightforward, though a few noted that the demi-glace can burn quickly, so keep the heat low and watch it closely.
- Suggestions: Use less rosemary than the recipe calls for if you're sensitive to strong herbal flavors; some also added extra herbs like thyme or oregano to the roasted veggies for more depth. Add the onions to the roasting pan about 10 minutes after the carrots to prevent them from over-browning.
- Leftovers: Some noted the chicken portions were on the small side; consider supplementing with extra protein if cooking for hungry adults.
- Protein: A number of reviewers felt the demi-glace paired better with pork than chicken — if you enjoy bold, rich sauces, the pork version may suit your taste better.
- Mashed potatoes: The mashed potatoes were a consistent highlight; try adding rosemary or cream cheese for extra flavor if you want to elevate them further.
Reviews from our home cooks
This was really easy. I found the demi-glace a bit bitter and would have preferred just chicken stock but it was still tasty. I added my own seasonings to the carrots and onions because it really needed more than just salt and pepper. I'd suggest in the future add some generic herbs; I used a combination of thyme and oregano, but straight thyme, or maybe a little of the excess rosemary from the kit would have been good as well. (I also spritzed the vegetables with lemon when they were done.)
I'm not sure about the flavor of the demi-glaze. I never had it before, so I'm not sure what I was expecting. The butter did make it slightly better and I received thyme instead of Rosemary, but that was OK. I did substitute chicken instead of pork, so maybe the flavor's do not mesh? I could do without the glaze. Otherwise, this was actually a good ole fashioned meal. I did eliminate the salt where I could, and it still tasted great. I'm pretty proficient in the kitchen ( I just don't want to grocery shop & meal plan!) so the prep time is a little more than 10 min. I'd say about 15-20 minutes.
I usually stay away from rosemary. I just never liked the flavor. I almost left it out but wanted to remain true to the recipe. It was my favorite meal! I loved the flow of preparation and how everything came together. Prepared it for my daughter and I and we were considering not sharing the leftovers! Definitely will try again!
Excellent. The Demi-glacé is phenomenal. Next time I will add the onions about ten minutes after the carrots do they don't over cook again.
The food was delicious. I feel as if prep time and cook time took longer than the stated time. Chicken breast were on the small side but turned out great. We were not a fan of the Demi Glace. The veggies were great and will be something I cook more often.
I liked the demi-glace. I loved the carrot and onion combination. It was simple but yummy.
The sauce was incredible! Mashed potatoes had great flavor and the carrot and onion worked well together
I had the chicken substituted version and I loved it! I had some onions left over from the gouda burger and used that in the demi-glace (since i forgot to mince some). Added an extra bit of sweetness to the glace. The vegetables were amazing!
It was very unique and tasteful. The only comment i have is i wish the directions would let you know how much rosemary to use it was kind of strong
I think the rosemary was too strong with chicken which I substituted for the pork. The carrots took way longer to cook than indicated in the recipe and I felt like they needed more spice. Not my fave.
