with cacio e pepe mashed potatoes and Brussels sprouts
$9.95 per serving
Prep & Cook Time:40-50 min.
Cook Within:5 days
A note about serious food allergies
Butter… is there another ingredient that does as much, and has been so unfairly slandered over the years? There have been many “new” and “healthier” replacements (hello, Fabio!) but nothing has bettered the beatific butter. In this meal, the skin side of the chicken gets seared in butter, then roasted to perfection. Served with unique cacio e pepe (cheese and pepper) mashed potatoes, Brussels sprouts, and a thyme-white wine sauce, we are hard-pressed to find a better way to bring out the butter.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a medium non-stick oven-safe pan over medium heat. Add butter to pan and let melt.
Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes.
Flip chicken and remove from burner.
While chicken sears, make mashed potatoes.
Make the Mashed Potatoes
Peel and cut potato into 1" dice.
Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add half the milk (reserve remaining for sauce), 2 Tbsp. potato cooking water, Parmesan, ½ tsp. pepper, and ¼ tsp. salt. Mash until smooth. Add remaining potato cooking water 1 Tbsp. at a time as needed.
Cover and set aside.
While potato cooks, prepare ingredients.
Prepare the Ingredients
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Stem and coarsely chop thyme.
Cook the Brussels Sprouts and Chicken
Place pan with chicken in oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings.
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 10-12 minutes.
Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).
Make the Sauce
Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil.
Add remaining milk, return to a boil, and stir constantly until sauce thickens and a line drawn in sauce holds for about 5 seconds, 2-4 minutes.
Add remaining thyme and remove from burner.
Plate dish as pictured on front of card, drizzling chicken with sauce. Bon appétit!