Butter-Basted Chicken

Name: Butter-Basted Chicken with Candied Bacon Brussels Sprouts & Roasted Fingerlings
Yield: 2 servings
Ingredients: 4 oz Bacon; 4 tbsp Sour Cream; 8 oz Brussels Sprouts; 12 oz Potato; 1 unit Chicken Demi-Glace; 2 tbsp Garlic; 1 tsp Red Pepper Flakes; 10 oz Chicken Cutlets; 2 unit Scallions; 2 tbsp Brown Sugar; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Candied Bacon Brussels Sprouts & Roasted Fingerlings

By Recipe0 System

Your average chicken dish is amped up here with a rich pan sauce, mashed potatoes, and candied bacon Brussels sprouts. The “candied” here refers to brown sugar that’s sprinkled over the bacon, then baked to form a gorgeous caramelized layer. The dish is finished with a silky sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with velvety mashed potatoes to bring it all together, this decadent meal is one for the books.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Bacon
4 tbsp Sour Cream
8 oz Brussels Sprouts
12 oz Potato
1 unit Chicken Demi-Glace
2 tbsp Garlic
1 tsp Red Pepper Flakes
10 oz Chicken Cutlets
2 unit Scallions
2 tbsp Brown Sugar
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. (For 4 servings, adjust to top, middle, and bottom positions with 2 foil-lined sheets on middle and bottom racks.) Preheat oven to 425 degrees. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise.
2

Halve potatoes lengthwise; toss on a second baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until brown and tender, 20-25 minutes.
3

Meanwhile, carefully toss Brussels sprouts on one side of prepared baking sheet with a drizzle of oil, salt, and pepper; arrange cut sides down. Add bacon* to empty side; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast Brussels sprouts on bottom rack and bacon on middle rack.)

Roast for 10 minutes, then remove from oven. Sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.
4

Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

During the last 2 minutes of cooking, reduce heat to low and add garlic herb butter. Spoon over chicken until coated.

Turn off heat. Leaving butter in pan, transfer chicken to a cutting board.
5

Add scallion whites to pan with reserved garlic herb butter. Cook over low heat until softened, 1-2 minutes.

Stir in demi-glace, any resting juices from chicken, and ¼ cup water. Simmer until slightly thickened, 1-2 minutes.

Turn off heat. Stir in sour cream. Season with salt and pepper.
6

Slice chicken crosswise. Chop bacon into small pieces.

Divide potatoes, Brussels sprouts, and chicken between plates. Top chicken with sauce and scallion greens. Garnish Brussels sprouts with bacon. Sprinkle with chili flakes to taste and serve.

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