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

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Carrot
  • 1 Shallot
  • 1 tsp. Pot Roast Seasoning
  • 2 Garlic Clove
  • 2 fl. oz. Red Cooking Wine
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    1 oz. Butter
  • 1 Rosemary
  • 8 oz. Cubed Butternut Squash
  • 16 oz. Bone-in Skin-On Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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)

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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