Meal Kit
Bone-In Chicken Bourguignon
with roasted rosemary carrots and butternut squash
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 16 oz. Bone-in Skin-On Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 8 oz. Carrot
- 1 Rosemary
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1 oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 2 fl. oz. Red Cooking Wine
- 2 Garlic Clove
- 1 tsp. Pot Roast Seasoning
- 1 Shallot
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories706
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Carbohydrates31g
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Fat40g
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Protein51g
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Sodium1199mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare The Ingredients
Peel, trim, and cut carrot into ½" slices on an angle. (Time: 1:41) Peel and mince shallot. (Time: 1:22) Stem and mince rosemary. Mince garlic. (Time: :45)
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2 Roast The Vegetables
"Place carrot slices and squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp of salt and a pinch of pepper. Spread into a single layer and roast until fork-tender, 18-20 minutes." Halfway through the baking time, remove vegetables from oven and sprinkle with rosemary and garlic. Return pan to oven and continue baking. While the vegetables cook, prepare the chicken.
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3 Cook The Chicken
Pat chicken breasts dry, and season with a pinch of salt and pepper and pot roast seasoning. "Place a medium pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes. Flip, and cook until golden brown, 2-3 minutes. Transfer to prepared baking sheet with the vegetables, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes." Reserve pan; no need to wipe clean.
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4 Make The Sauce
In the same pan, add 1 tsp olive oil. Cook garlic for 1 minute. Add red cooking wine and bring to a boil. Add chicken demi glace and cook 1 minute. Remove from heat and stir in butter.
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5 Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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