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Pop! 'n Home Chef: Pop! Marvel #310 Yondu & Roasted Skin-on Chicken

Overview

  • Prep & Cook Time: 40-50 min.
  • Difficulty Level: Intermediate **
  • Spice Level: Not Spicy
  • Servings: 2

You Will Need

Ingredients

  • 4 fl. oz. Whole Milk
  • 3 Thyme Sprigs
  • 2 Bone-in Skin-On Chicken Breasts
  • ⅗ oz. Butter
  • 2 Russet Potatoes
  • 1 oz. Grated Parmesan 
  • 8 oz. Brussels Sprouts 
  • 2 fl. oz. White Cooking Wine
  • Olive Oil
  • Salt
  • Pepper

Recipe Steps

Before You Cook

  • Preheat oven to 400 degrees
  • Thoroughly rinse produce and pat dry
  • Prepare a baking sheet with foil and cooking spray
  • Ingredient(s) used more than once: milk, thyme

      Step 1 - Sear the Chicken

      Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium oven-safe non-stick pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.

      Step 2 - Make the Mashed Potatoes

      Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes, enough water to cover, and 2 tsp. salt to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add half the milk (reserve remaining for sauce), 2 Tbsp. potato cooking water, Parmesan, ½ tsp. pepper, and ¼ tsp. salt. Mash until smooth. Add remaining potato cooking water 1 Tbsp. at a time as needed. Cover and set aside. While potatoes cook, prepare ingredients.

      Step 3 - Prepare the Ingredients

      Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop thyme.

      Step 4 - Cook the Brussels Sprouts and Chicken

      Place pan with chicken in hot oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings. While chicken roasts, place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).

      Step 5 - Make the Sauce

      Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk and return to a boil. Stir constantly until sauce thickens and a line drawn in sauce holds for about 5 seconds, 2-4 minutes. Add remaining thyme and remove from burner. Plate dish as pictured on front of card, drizzling chicken with sauce. Bon app├ętit!

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