Try it out: Hellofresh 14

Reviewing:

Balsamic fig chicken with roasted potatoes & lemony broccoli

1 serving prepared

Here's what you get:

Yukon Gold potatoes

Rosemary

Balsamic vinegar

Chicken stock concentrate

Lemon shallot

Chicken breast

Fig Jam

Broccoli floret

The potatoes:

I prepped these by cutting and leaving these in water early in the day. It helps the skin come out crisp during roasting. Per recipe these get tossed in oil with a small amount of salt and pepper. I put them in the oven before continuing. Cook time was 26 mins.

The protein:

The cutlets I got this time were bigger than usual. I cooked them in the cast iron for 14 minutes after dusting with garlic and onion powder. Salt wasn't added because the vinegar based sauce usually comes out pretty strong and salty.

The broccoli:

When the potatoes were at the 10 min mark I added the broccoli to the pan. These were cooked for 15 minutes total.

The sauce:

In a separate sauce pan the ingredients for the fig sauce were added and cooked until reduced. I didn't cook these in the cast iron because I wanted to retain the color of the sauce.

The plate:

After having the fig sauce in another dish I was excited to try it again, The sauce was cooked separate from the cast-iron this time, this ensured the color was retained.

- Kris

Comments

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