Drizzly Balsamic Fig Chicken
with Sweet Potatoes and Arugula
We're big fans of pan sauces because they're a simple way to add extra flavor to dishes. Here, fig jam, balsamic vinegar, and fresh rosemary are allowed to mingle with the natural juices from the chicken to create a sweet and savory condiment that you'll want to drizzle over everything.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Not included in your delivery
Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until golden brown, 20-25 minutes.
Halve, peel, and mince shallot. Strip rosemary leaves off sprigs. Chop until you have 1 tsp of rosemary. Halve lemon.
Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt and pepper. Cook in pan until no longer pink in center, about 5 minutes per side. Remove from pan to rest.
Add shallot, chopped rosemary, and a drizzle of olive oil to same pan over medium heat. Toss until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam and simmer until syrupy, about 1 minute. Add ½ cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and swirl in 1 TBSP butter. Season with salt and pepper.
Toss arugula in a medium bowl with a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper.
Thinly slice chicken and serve next to arugula and potatoes. Drizzle with sauce.