Pan-Roasted Chicken & Gravy with Broccoli, Mashed Potatoes & Cranberries

Ingredients:

• 2 potatoes
• 1 shallot
• 1 apple
• 1 oz of dried cranberries
• ½ broccoli
• ¼ oz of fresh rosemary
• 12 oz of pkg boneless, skinless chicken breasts
• 1 chicken broth concentrate
• kosher salt & ground pepper
• ¼ c white wine vinegar (or apple cider vinegar)
• sugar
• olive oil
• all-purpose flour (or gluten-free alternative)
• butter

Instructions:

1. Preheat oven to 450ºF with a rack in the center. Peel potatoes; cut into 1-inch pieces. Place in a medium saucepan with enough salted water to cover by 1 inch. Cover; bring to a boil over high heat. Uncover, reduce heat to medium-high, and cook until easily pierced with a fork, 10-12 minutes. Reserve ½ cup cooking water, then drain potatoes and return to saucepan. Cover to keep warm.
2. Finely chop shallot. Peel, halve, and core apple; cut fruit into ½-inch pieces. In a large skillet, combine chopped shallots, apples, 2 cups water, dried cranberries, ¼ cup vinegar, and 3 tablespoons sugar. Cook over medium-high heat, stirring, until apples are tender and liquid is mostly evaporated, 10-12 minutes. Transfer to a bowl. Wipe out skillet and reserve for step 4.
3. Meanwhile, trim stem ends from broccoli, then cut crowns into 1-inch florets. On a rimmed baking sheet, toss broccoli with 1 tablespoon oil; season with salt and pepper. Roast on center rack until tender and browned in spots, 8-10 minutes. Finely chop ¼ teaspoon rosemary leaves, discarding stems.
4. Pat chicken dry and season all over with salt and pepper. Heat 1 tablespoon oil in reserved skillet over medium-high. Add chicken and cook until browned and cooked through, 3-4 minutes per side. Transfer to a plate, and cover to keep warm (reserve skillet for step 6). Meanwhile, in a measuring cup, whisk to combine broth concentrate, ½ cup water, and ½ tablespoon flour.
5. Heat saucepan with potatoes over medium. Add 2 tablespoons butter and ¼ cup of the reserved cooking water. Using a potato masher or fork, mash until smooth (add additional 1 tablespoon water at a time, as needed). Season to taste with salt and pepper; keep covered until ready to serve.
6. Heat 1 tablespoon butter in reserved skillet over medium. Whisk in chopped rosemary and broth mixture, scraping up browned bits from the skillet. Cook, whisking, until gravy thickens, 3-5 minutes; season to taste with salt and pepper. Serve chicken and mashed potatoes with gravy spooned over top, and with broccoli and cranberry chutney alongside. Enjoy!

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Original URL: https://marleyspoon.com/menu/254270-pan-roasted-chicken-gravy-with-broccoli-mashed-potatoes-cranberries

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