Amazing Apricot Chicken with Fingerling Potatoes and Green Beans, from Gael

Amazing Apricot Chicken with Fingerling Potatoes and Green Beans, from Gael

8-8-19, from Hello Fresh meal-kit delivery service. Yum, really good. The sauce is so delicious you could eat it with a spoon!

Hello Fresh says:
"Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little boring sometimes. Which is why we’ve enlisted the help of a lively sauce made with apricot jam: it coats each bite of meat in stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side."

12 oz Fingerling Potatoes
6 oz Green Beans
Shallot
2 Chicken Breasts (12 oz)
1 branch Thyme
2 T Apricot Jam
5 T Balsamic Vinegar
1-2 T Chicken Stock Concentrate

Adjust rack to top position and preheat oven to 425 degrees. (Want to know the secret to extra toasty roasted potatoes? Leave your baking sheet in the oven while it preheats. When those spuds hit that hot surface, they’ll begin to sizzle and crisp.) Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack for 10 minutes (we’ll add more to the sheet then).

Once potatoes have roasted for 10 minutes, remove sheet from oven; toss and push potatoes to one side. Toss green beans on opposite side of sheet with a drizzle of olive oil, salt, and pepper.  Return to oven and roast until veggies are tender and crisped, 12-15 minutes.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.

Heat a drizzle of olive oil in same pan over medium heat. Add shallot and thyme. Cook, stirring, until softened, 2-3 minutes. Add jam and the vinegar. Simmer until syrupy, 1 minute. Stir in 2 TBSP water (more if sauce too thick) and stock concentrate. Cook until thickened, 1-2 minutes (2-3 minutes for 4). Remove from heat; stir in 1 TBSP butter until melted.

Remove thyme from pan with sauce and discard. Season sauce with salt and pepper. Slice chicken
crosswise. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.