This French-inspired herb-crusted chicken in a pan roasted and finished in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A topping of crisped prosciutto is added to creamy mashed potatoes.
\nPrep: 10 Cook: 35<\/p>\n
Adjust rack to middle position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n Dice potatoes<\/strong> into \u00bd-inch pieces. Place in a medium pot with enough salted water<\/strong> to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve \u00bd cup potato cooking liquid<\/strong>, then drain.<\/p>\n Return potatoes<\/strong> to pot and cover to keep warm. (You\u2019ll finish the potatoes<\/strong> in Step 5.)<\/p>\n Sear prosciutto: <\/strong><\/p>\n While potatoes<\/strong> cook, heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add prosciutto<\/strong> in a single layer, cook until browned and crispy, 2- to 3-minutes per side.<\/p>\n Tip: <\/strong>If prosciutto<\/strong> starts to brown too quickly, reduce heat to medium.<\/p>\n Turn off heat, transfer prosciutto<\/strong> to a paper-towel-lined plate. Wipe out pan.<\/p>\n Prep: <\/strong><\/p>\n Trim and discard woody bottom ends from asparagus.<\/strong> Halve, peel, and mince half the shallot.<\/strong> Finely chop chives.<\/strong><\/p>\n Roast chicken & asparagus: <\/strong><\/p>\n Pat chicken<\/strong> dry with paper towels, season all over with \u00bd TBS herbes de Provence, salt,<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in pan used for prosciutto<\/strong> over high heat. Add chicken<\/strong> and sear until golden-brown, 2 minutes per side. Turn off heat, transfer chicken<\/strong> to one side of a baking sheet. Wipe out pan and let cool slightly.<\/p>\n Toss asparagus<\/strong> on empty side of sheet with a drizzle of oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on middle rack until chicken<\/strong> is cooked through and asparagus<\/strong> is tender and lightly browned, 10-12 minutes. Transfer chicken<\/strong> to a cutting board.<\/p>\n Mash potatoes & make sauce: <\/strong><\/p>\n To pot with potatoes,<\/strong> add sour cream<\/strong> and 2 TBS butter,<\/strong> mash until smooth, adding splashes of reserved potato cooking liquid<\/strong> as needed. Taste and season with salt<\/strong> and pepper<\/strong> if desired.<\/p>\n Heat 1 TBS butter<\/strong> and a drizzle of oil<\/strong> in pan used for chicken<\/strong> over medium heat. Add minced shallot<\/strong> and cook, stirring occasionally, until fragrant, 1- to 2-minutes.<\/p>\n Reduce heat to low and whisk in \u00bc cup water, jam,<\/strong> and demi-glace.<\/strong> Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1- to 2-minutes more.<\/p>\n Finish & serve: <\/strong><\/p>\n Slice chicken<\/strong> crosswise.<\/p>\n Divide chicken,<\/strong> aspar<\/strong>agus, and mashed potatoes<\/strong> between plates. Spoon pan sauce<\/strong> over chicken<\/strong> and crumble prosciutto<\/strong> over potatoes.<\/strong> Garnish everything with chives<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives Yield: 2 Adapted from: Hello Fresh This French-inspired herb-crusted chicken in a pan roasted and finished in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A topping of crisped prosciutto is added to creamy mashed potatoes. Prep: 10 Cook: 35 12oz potatoes 1shallot \u00bdTBS herbes de Provence 1oz chicken demi-glace 2oz prosciutto 6oz asparagus \u00bcoz chives 10oz…<\/p>\n
\nBoil potatoes: <\/strong><\/p>\n