Apple Cider-Glazed Chicken with Roasted Parsnip, Carrots & Baby Sweet Potatoes
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 8 Boneless, Skinless Chicken Thighs
- 2 Carrots
- 1 Red Onion
- 1 Parsnip
- 1 Pound Baby Sweet Potatoes
- 1 Bunch Parsley
- 1 Bunch Thyme
- 4 Tablespoons Butter
- 3 Tablespoons Chicken Demi-Glace
- 2 Tablespoons Whole Grain Dijon Mustard
- 1/4 Cup Apple Cider
Directions
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Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the parsnip and cut lengthwise into ¾-inch-thick strips. Peel the carrots and quarter lengthwise. Halve the sweet potatoes lengthwise. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Pick the thyme and parsley leaves off the stems; discard the stems.
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Place the parsnip, carrots, sweet potatoes, onion and half the thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, placing the sweet potatoes cut sides down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in 2 batches, add the seasoned chicken; cook 3 to 5 minutes per side, or until browned and just cooked through. Add half the seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through; transfer to a plate, leaving the heat on. Add the remaining seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through.
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Return the first batch of cooked chicken to the pan with the second batch. Add the demi-glace, apple cider, mustard and ¼ cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is thoroughly coated. Add the butter. Cook, stirring occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until well combined. Remove from heat and season with salt and pepper to taste.
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Transfer the finished chicken and roasted vegetables to a serving dish; top with the glaze from the pan. Garnish with the parsley and remaining thyme. Enjoy!