Rosemary Demi-Glace Chicken

Name: Rosemary Demi-Glace Chicken with Mashed Potatoes & Roasted Veggies
Yield: 2 servings
Ingredients: 12 oz Carrot; 1 Onion; 12 oz Potato; 10 oz Chicken Cutlets; 1/4 oz Rosemary; 1 unit Chicken Demi-Glace; 1 1/2 tbsp Sour Cream; 4 tsp Cooking Oil; 2 tbsp Butter; Salt; Black Pepper

with Mashed Potatoes & Roasted Veggies

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Carrot
1 Onion
12 oz Potato
10 oz Chicken Cutlets
1/4 oz Rosemary
1 unit Chicken Demi-Glace
1 1/2 tbsp Sour Cream
4 tsp Cooking Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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°.

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