Chicken Charlemagne

By

17 likes 7 klips

We're featuring Bonewerks' demi glace in this savory chicken dish.

XdD0dBczJw Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

30 min

PT30M
Wait Time

--

PT0S PT45M
Chicken Charlemagne

Ingredients

Serves 2
2 servings Serves

Instructions

Step 1

Preheat oven to 450°F. Halve the Brussel sprouts lengthwise. Pick sage leaves off stems.

Preheat oven to 450°F. Halve the Brussel sprouts lengthwise. Pick sage leaves off stems.

Step 2

Toss Brussels sprouts, carrots and turnip with olive oil, salt and pepper. Roast for 26 to 28 min.

Toss Brussels sprouts, carrots and turnip with olive oil, salt and pepper. Roast for 26 to 28 min.

Step 3

Boil parsnip and potato for 18 to 20 min, then drain. Add half the butter and season with salt and pepper. Set aside in a warm place.

Boil parsnip and potato for 18 to 20 min, then drain. Add half the butter and season with salt and pepper. Set aside in a warm place.

Step 4

On medium-high heat, cook sage leaves for 1 to 2 min. Trasnfer to paper towel-lined plate and season with salt and pepper. Keep half the oil in pan.

On medium-high heat, cook sage leaves for 1 to 2 min. Trasnfer to paper towel-lined plate and season with salt and pepper. Keep half the oil in pan.

Step 5

Season chicken with salt and pepper. Heat previous pan on medium. Cook chicken, skin side down first, 6 to 8 min per side. Transfer to plate.

Season chicken with salt and pepper. Heat previous pan on medium. Cook chicken, skin side down first, 6 to 8 min per side. Transfer to plate.

Step 6

In previous pan, cook chicken demi-glace, vinegar, spice blend and ¼ cup water for 2 min. Add butter; cook for 2 min. Season with salt and pepper.

In previous pan, cook chicken demi-glace, vinegar, spice blend and ¼ cup water for 2 min. Add butter; cook for 2 min. Season with salt and pepper.

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blueapron

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Chicken Charlemagne

Chicken Charlemagne

By blueapron

We're featuring Bonewerks' demi glace in this savory chicken dish.

Prep Time

15 min

Cook Time

30 min

Wait Time

--

Ingredients

Serves 2

Instructions

Preheat oven to 450°F. Halve the Brussel sprouts lengthwise. Pick sage leaves off stems.

Step 1

Preheat oven to 450°F. Halve the Brussel sprouts lengthwise. Pick sage leaves off stems.

Toss Brussels sprouts, carrots and turnip with olive oil, salt and pepper. Roast for 26 to 28 min.

Step 2

Toss Brussels sprouts, carrots and turnip with olive oil, salt and pepper. Roast for 26 to 28 min.

Boil parsnip and potato for 18 to 20 min, then drain. Add half the butter and season with salt and pepper. Set aside in a warm place.

Step 3

Boil parsnip and potato for 18 to 20 min, then drain. Add half the butter and season with salt and pepper. Set aside in a warm place.

On medium-high heat, cook sage leaves for 1 to 2 min. Trasnfer to paper towel-lined plate and season with salt and pepper. Keep half the oil in pan.

Step 4

On medium-high heat, cook sage leaves for 1 to 2 min. Trasnfer to paper towel-lined plate and season with salt and pepper. Keep half the oil in pan.

Season chicken with salt and pepper. Heat previous pan on medium. Cook chicken, skin side down first, 6 to 8 min per side. Transfer to plate.

Step 5

Season chicken with salt and pepper. Heat previous pan on medium. Cook chicken, skin side down first, 6 to 8 min per side. Transfer to plate.

In previous pan, cook chicken demi-glace, vinegar, spice blend and ¼ cup water for 2 min. Add butter; cook for 2 min. Season with salt and pepper.

Step 6

In previous pan, cook chicken demi-glace, vinegar, spice blend and ¼ cup water for 2 min. Add butter; cook for 2 min. Season with salt and pepper.

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