Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

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This post is sponsored by Blue Apron.

Good morning!

Last week’s meal plan was a good one! Check it out:

  • Sunday: Deconstructed Shepard’s Pie
  • Monday: Chicken Ole
  • Tuesday: Cheeseburger Casserole
  • Wednesday: Cheeseburger Casserole leftovers
  • Thursday: Avocado Tuna Salad
  • Friday: Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash
  • Saturday: Grandma’s Wings + other game day eats

Lots of healthy, comfort food-inspired meals, right? I love meals like this in the wintertime. They’re so satisfying and, well, comforting… mashed potatoes, roasted root vegetables, casseroles… they’re simply the best. Did you happen to notice Friday night’s meal: Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash? Sounds pretty fancy, huh? Well, it was, but the meal was actually quite easy to make thanks to Blue Apron.

Once again, I’ve partnered with Blue Apron to bring you guys some delicious chef-designed recipes that you can make at home. In fact, I’ve loved my experience with Blue Apron so much, I’m working with them all year long, so you’ll see even more delicious meals in the coming months!

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

If you’re not familiar with Blue Apron, here’s what is all about…

Blue Apron delivers everything you need (farm-fresh ingredients), right to your doorstep, in exactly the right proportions, so you don’t need to go to the grocery store or waste ingredients that you don’t use. The packages are delivered in a refrigerated box so ingredients will stay fresh even if you’re not at home when it arrives. Blue Apron offers a large selection of recipes and is always adding new dishes to their menu every week.

Blue Apron offers two types of plans: the 2-Person Plan and Family Plan. The 2-Person Plan will give you one delivery per week, each with three meals for two people. Each week, Blue Apron’s culinary team creates six new recipes for this plan, and you will be sent a curated menu of three recipes based on your dietary preferences. The price for this plan is $9.99 per person per meal and shipping is always free. The Family Plan is perfect for feeding a family of four. With this plan you can choose to receive one or two deliveries per week, each delivery consisting of two meals to be served family-style. The price for this plan is $8.74 per person per meal and shipping is free.

Blue Apron is available nationwide, shipping to over 80% of the country (full map of delivery zones can be found here.) There’s no commitment to use Blue Apron, and you can skip a delivery or cancel the service at any time. Blue Apron makes a great gift, especially now with New Year’s resolutions to eat better and goals to learn how to cook.

Ok, so let me tell you about this epic meal that we enjoyed the other night. The Chicken Charlemagne was especially delicious (of course), and it included a special ingredient. The recipe calls for a “demi-glace,” which comes from an artisanal company called Bonewerks. They’re a small company in Green Bay, Wisconsin, and they supply Blue Apron with their chicken, beef, and vegetable demi glaces.

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

So, what is demi-glace? (I had no idea until I made this recipe!) Demi glace means “half glazed” in French and, in the most simplistic terms, is a reduced stock. Basically, it’s a rich stock that has been reduced, thickened, and seasoned.

Bonewerks starts the process for their chicken and beef demi-glace by roasting large amounts of bones for an entire day. (The whole process takes 24 hours from start to finish.) These roasted, caramelized bones are then added to huge stock pots and simmered with fresh vegetables and herbs to create an incredibly flavorful stock. The stock is then reduced until it’s almost glaze-like in consistency. The flavor of the bones, vegetables and herbs are highly concentrated, perfectly balanced, and taste incredible!

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

Ok, so that’s great and wonderful about the demi-glace, but what does that mean for you as a home cook? Well, it’s a pain to make stock and demi from scratch, so Bonewerks brings these amazing flavors to your kitchen and what you cook. Easy as that!

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

Blue Apron picked Bonewerks because of the company’s commitment to cooking. At Bonewerks, all that’s happening is cooking– just on a larger scale. There’s no processing, additives, etc. Check out the video below to learn even more about the company!

I loved this recipe for Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash so much, I just had to share it on CNC. The parsnip-potato mash with the chicken demi-glace… yum, so amazing. I could have eaten a whole meal of just that! Haha! ***Be sure to keep reading for a special discount and how to get two free meals from Blue Apron***

Ingredients

  • 2 Airline Chicken Breasts
  • 2 Ounces Brussels Sprouts
  • 2 Carrots
  • Ounces Parsnips
  • 8 Ounces Purple Top Turnip
  • 1 Russet Potato
  • 1 Large Bunch Sage
  • 3 Tablespoons Chicken Demi-Glace
  • 2 Tablespoons Butter
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Charlemagne Spice Blend (Ground Mustard, Black Mustard Seeds & Ground Bay Leaf)

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

Instructions

Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the chicken from the refrigerator to bring to room temperature. Trim off and discard the root ends of the Brussels sprouts; halve the sprouts lengthwise. Peel and large dice the carrots, parsnips, turnip and potato. Pick the sage leaves off the stems; discard the stems.

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

Roast the vegetables:

Place the Brussels sprouts, carrots and turnip on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange the seasoned vegetables in a single, even layer. Roast 26 to 28 minutes, or until the vegetables are tender and slightly browned.

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

Make the parsnip-potato mash:

While the vegetables roast, add the parsnips and potato to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Add the butter and season with salt and pepper. Using a fork, mash to your desired consistency. Set aside in a warm place.

Crisp the sage leaves:

While the parsnips and potato cook, in a medium pan (nonstick if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sage leaves. Cook, flipping occasionally, 1 to 2 minutes, or until the leaves are crispy and fragrant. Using a slotted spoon or spatula, transfer the crispy sage leaves to a paper towel-lined plate and season immediately with salt and pepper. Carefully discard half of the oil, leaving the remaining half in the pan.

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

Cook the chicken:

While the vegetables continue to roast, season the chicken with salt and pepper on both sides. In the same pan used to crisp the sage leaves, heat the reserved sage-frying oil on medium until hot. Add the seasoned chicken, skin side down first. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until the skin is browned and the chicken is cooked through (the juices should run clear). Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil and set aside in a warm place.

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

Make the pan sauce & plate your dish:

Heat the pan of reserved fond on medium until hot. Add the chicken demi-glace, apple cider vinegar, spice blend and ¼ cup of water. Cook, stirring frequently, 1 to 2 minutes, or until slightly reduced. Season with salt and pepper to taste and remove from heat. To plate your dish, divide the parsnip-potato mash and roasted vegetables between 2 plates. Top each with a piece of chicken. Garnish with the crispy sage leaves. Enjoy!

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

Makes: 2 Servings

Calories: About 680 Per Serving

And here’s a special discount offer for you guys! The first 100 readers to sign up will get two free meals on their first Blue Apron order!

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

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