Seared Chicken and Autumn Vegetables

Seared Chicken & Autumn Vegetables

with Apple Cider- Mustard 

Ingredients

• 2 Boneless Chicken Thighs
• 1 Purple Top Turnip
• 1 Pound Cone Cabbage
• 1 Red Onion
• 1 Bunch Thyme
• 2 Tablespoons Chicken Demi- Glace
• 2 Tablespoons Butter
• 1 ounce Dried Turkish Figs
• 1 tablespoon Whole Grain Dijon Mustard
• 1/4 Cup Apple Cider

Instruction

1. Peal and medium dice the turnip, onion and cabbage.
2. Pick the thyme leaves off the stems.
3. Dice the figs in small pieces.
4. Pat the chicken with paper towel and season with salt and pepper on both sides.
5. In a large pan heat 2 teaspoons of olive oil on medium high until hot. Add the chicken with skin side down and cook for 6 to 8 minutes on the first side and 2 to 3 minutes on the other side. After chicken has been cooked transfer to a plate.
6. Add 2 teaspoons of olive oil to the same pan. Heat medium high until hot and add the turnip. Season with salt and pepper. Cook stirring occasionally for 4 to 6 minutes.
7. Add onion, cabbage and thyme to the pan of the turnip. Season with salt and pepper and stir occasionally for 3 to 5 minutes or until cabbage is slightly wilted.
8. Add the figs, mustard, demi-glace, apple cider, 1/3 cup of water and cooked chicken to the pan. Season with salt and pepper. Stir occasionally and cook for 3 to 5 minutes.
9. Add butter and cook for additional 1 to 2 minutes.

Makes: 2 Servings

Calories: About 685 per serving

Cooking Time: 25 to 35 minutes

Credit for Recipe: Blue Apron