Parisian Chicken with Potato & Carrot Frites

🥘 Ingredients

• balsamic vinegar
  3.333 tbsp
• black pepper
  1 tsp
• butter
  4 tbsp
• carrot
  12 oz
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• dried thyme
  1 tsp
• flour
  2 tbsp
• garlic
  4 clove
• mixed greens
  4 oz
• olive oil
  2 tsp
• potatoes
  24 oz
• red wine vinegar
  3.333 tbsp
• salt
  1 tsp
• shallot
  2 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl
• large bowl

1. 

   1

   Arrange rack to top position and preheat oven to 425 degrees F. Wash and dry produce. Cut potatoes into sticks. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and 1/3 inch thick). Toss potatoes and carrots on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20-25 minutes .

   potatoes: 24 oz, carrot: 12 oz, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, peel and mince or grate garlic . Halve, peel, and mince shallot .

   garlic: 4 clove, shallot: 2 unit
3. 

   3

   Pat the chicken cutlets (pork*) dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, ⏱️ 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly. In a small bowl , whisk together chicken stock concentrate , half the dried thyme , and 1/2 cup water (all the thyme and 1 cup water for 4 servings). Swap in chicken* for pork. Cook until browned and cooked through, ⏱️ 3-5 minutes per side.

   chicken cutlets: 20 oz, chicken stock concentrate: 2 unit, dried thyme: 1 tsp
4. 

   4

   Heat pan used for pork over medium heat. Add garlic, shallot, and red wine vinegar to hot pan. Cook, stirring, until liquid has mostly evaporated, ⏱️ 10-15 seconds . Stir in 2 TBSP butter (4 TBSP for 4 servings) until melted. Add flour and cook, stirring constantly, until lightly browned, ⏱️ 30-60 seconds . Whisk in stock concentrate mixture and bring to a simmer. Cook, stirring occasionally, until slightly thickened, ⏱️ 1-2 minutes . TIP: For a thinner sauce, add a splash of water.

   red wine vinegar: 3.333 tbsp, butter: 4 tbsp, flour: 2 tbsp
5. 

   5

   In a large bowl , toss together mixed greens , a drizzle of olive oil (large drizzle for 4 servings), and as much of the balsamic vinegar as you like. Taste and season with salt and pepper.

   mixed greens: 4 oz, olive oil: 2 tsp, balsamic vinegar: 3.333 tbsp
6. 

   6

   Slice pork crosswise. Divide pork, frites, and salad between plates. Spoon sauce over pork and serve. Slice chicken crosswise. Chicken is fully cooked when internal temperature reaches 165 degrees F.