Most people like the plain Jane boneless, skinless chicken breasts. But not us, and not you… we love the “complication” of skin and bones. Complication, puh; the bones and the skin protect the juiciness of the breast, and the roasted skin brings both texture and flavor to the game. This is bone-in, skin-on chicken at is finest, seared, then seasoned, then roasted to perfection. Sweet pears and delightful Brussels sprouts compliment the “complicated” chicken with sweet and salty flavors.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim stems off Brussels sprouts and thinly slice.
Quarter pear lengthwise, core, and cut into ½" slices.
Peel and halve shallot. Cut into ¼" slices.
Coarsely chop walnuts.
Toast the Walnuts
Place a large non-stick pan over medium heat.
Add walnuts to hot, dry pan and stir occasionally until lightly browned and aromatic, 3-5 minutes.
Once aromatic, immediately remove walnuts to a plate.
Wipe pan clean and reserve.
Cook the Chicken
Pat chicken breasts dry.
Return pan used to toast walnuts to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes.
Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Reserve pan; no need to wipe clean.
While chicken roasts, cook vegetables.
Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add Brussels sprouts to hot pan and stir occasionally until browned, 2-4 minutes.
Add shallot, pear, and a pinch of salt. Stir occasionally until softened and tender, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove from burner.
Finish the Dish
In a mixing bowl, combine chives and dressing.
Plate dish as pictured on front of card, placing chicken on dressing and garnishing vegetables with toasted walnuts. Bon appétit!
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