Clementine and Hot Honey Chicken

with sunchokes and balsamic jus

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Sunchokes, AKA Jerusalem artichokes, are tubers beloved by chefs for their nutty sweetness and versatility. Their skins are edible, so we simply pan roast them in this recipe with red bell pepper and fresh rosemary. Finished with a zesty balsamic-clementine sauce and hot honey, this earthy chicken dish is packed with flavor but not calories.

In Your Box (serves 2)

  • 2 Clementines
  • 8 oz. Sunchokes
  • 1 Red Bell Pepper
  • 1 Green Onion
  • 1 Rosemary Sprig
  • ¾ oz. 1/4 oz. Honey Packets
  • ¼ tsp. 1/4 tsp. Red Pepper Flakes Packet
  • 2 Boneless Skinless Chicken Breasts
  • 2 Tbsp. Bonewerks Classic Veal Demi-Glace
  • ½ fl. oz. Balsamic Vinegar
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    536
  • Carbohydrates
    33g
  • Fat
    18g
  • Protein
    63g
  • Sodium
    316mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Bowl
  • 1 Medium Oven-Safe Pan

Before You Cook

  • Step 1 - Prepare Ingredients and Hot Honey
    1

    Prepare Ingredients and Hot Honey

    Zest and juice clementines. Cut sunchokes into 1" pieces. Stem, seed, and cut red bell pepper into 1" dice. Trim and thinly slice green onions. Trim two 1" lengths of rosemary sprig and set aside for garnish.

  • Step 2 - Make Hot Honey and Season Chicken
    2

    Make Hot Honey and Season Chicken

    Combine honey, 1 tsp. clementine zest, 1 Tbsp. warm water, and crushed red pepper (to taste) in a small bowl. A little goes a long way with crushed red pepper. Add a little, taste, and add more if desired. You're the chef, so use none at all, if you prefer! Rinse chicken breasts, pat dry, and season with ½ tsp. salt and ¼ tsp. pepper.

  • Step 3 - Sear the Chicken
    3

    Sear the Chicken

    Heat a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook 2-3 minutes on each side, or until golden brown. Remove chicken to a plate and return pan to medium-high heat. Chicken will finish cooking in next step. Add 1 tsp. olive oil, sunchokes, red bell pepper, and long rosemary sprig to pan (reserve short pieces for garnish). Cover and cook, stirring occasionally, until vegetables are slightly softened and caramelized, about 5-7 minutes.

  • Step 4 - Roast Chicken and Vegetables
    4

    Roast Chicken and Vegetables

    Return chicken and any accumulated juices to pan and roast in oven, uncovered, until chicken reaches a minimum internal temperature of 165 degrees and vegetables are fully cooked, about 8-10 minutes. Transfer chicken and vegetables to a plate and return pan to medium heat. Pan handle will be HOT - wrap a clean, dry kitchen towel over handle.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Keeping a kitchen towel wrapped around handle, add 1 tsp. olive oil and half the green onion to pan. Cook 30 seconds. Add demi-glace, balsamic vinegar, clementine juice, and ¼ cup water. Bring to a boil and cook until thickened to a glaze, about 1-2 minutes. Remove from heat, swirl in butter, and season to taste with salt and pepper. If desired, strain sauce for a more elegant presentation.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Pour glaze on a platter and arrange vegetables and chicken on sauce. Drizzle chicken with hot honey (to taste - remember, it's spicy) and garnish with remaining green onions and reserved rosemary sprigs.