with crispy Brussels sprouts and garlic mashed potatoes
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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Cut potatoes and place in pot with water
Chop garlic and place in with potatoes
Quarter brussels sprouts
Finely chop shallots
Roast Brussels and Chicken
In a mixing bowl, toss brussels with 1 tsp olive oil, ¼ tsp salt and 1/8 tsp pepper. Place on a baking sheet with foil.
Season chicken with ¼ tsp salt and 1/8tsp pepper. Saute in a medium pan for 2-3 minutes on each side. Transfer to baking sheet with the brussels. Roast for 24-28 minutes, rotating pan halfway through.
Halfway through cooking the chicken, place potatoes on the stovetop and cook until tender. Remove from heat and strain, saving 1 cup of cooking liquid.
Mash potatoes with ½ tsp salt, 1/8 tsp pepper, and 2oz of cream. Add cooking liquid if necessary.
With 5 minutes left on the chicken timer, in the same pan as the chicken, saute shallots in 1 tsp of olive oil. Add demi glace and heat through. Add the remaining 2oz of cream and heat through. Remove from the heat and stir in tarragon.
Spoon sauce over the chicken and serve with potatoes and brussels sprouts
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