Clementine and Hot Honey Chicken

Ingredients

• 2 Clementines
• 8 oz Sunchokes
• 1 Red Bell Pepper
• 1 Green Onion
• 1 Rosemary Sprig
• 3 ¼ oz Honey Packets
• 1 ¼ tsp. Red Pepper Flakes Packet
• 2 Boneless Skinless Chicken Breasts
• 1 oz Bonewerks Classic Veal
• Demi-Glace
• 1 Tbsp. Balsamic Vinegar
• 2 Tbsp. Butter
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Thanks for cooking with us. We hope you have a Happy Mother's Day! Enjoy a $10 gift of farm-to-table flowers from our friends at The Bouqs Co. Visit bouqs.com/homechef to redeem! Sunchokes will retain a bit of crunchiness even when fully cooked; in fact, unlike a potato, they can be eaten raw. Similar to tangerines, clementines are easy-to-peel citrus fruits with no seeds, making them perfect for lending sweet juice to this dish.

2. 2

   Prepare Ingredients and Hot Honey: Zest and juice clementines. Cut sunchokes into 1” pieces. Stem, seed, and cut red bell pepper into 1” dice. Trim and thinly slice green onions. Trim two 1” lengths of rosemary sprig and set aside for garnish.

3. 3

   Roast Chicken and Vegetables: Return chicken and any accumulated juices to pan and roast in oven, uncovered, until chicken reaches a minimum internal temperature of 165 degrees and vegetables are fully cooked, about 8-10 minutes. Transfer chicken and vegetables to a plate and return pan to medium heat. Pan handle will be HOT–wrap a clean, dry kitchen towel over handle.

4. 4

   Combine honey, 1 tsp. clementine zest, 1 Tbsp.: warm water, and crushed red pepper (to taste) in pepper. Add a little, taste, and add more if desired. You’re the chef, so use none at all, if you prefer! Rinse chicken breasts, pat dry, and season with ½ tsp. salt and ¼

5. 5

   Make the Sauce: Keeping a kitchen towel wrapped around handle, add 1 tsp. olive oil and half the green onion to pan. Cook 30 seconds. Add demi-glace, balsamic vinegar, clementine juice, and ¼ cup water. Bring to a boil and cook until thickened to a glaze, about 1-2 min- utes. Remove from heat, swirl in butter, and season to taste with salt and pepper. If desired, strain sauce for a more elegant presentation.

6. 6

   Heat a medium oven-safe pan over medium-high: heat. Add 2 tsp. olive oil and chicken to hot pan and cook 2-3 minutes on each side, or until golden brown.

7. 7

   Remove chicken to a plate and return pan to medi-: um-high heat. Chicken will finish cooking in next step. Add 1 tsp. olive oil, sunchokes, red bell pepper, and long rosemary sprig to pan (reserve short pieces for garnish). Cover and cook, stirring occasionally, until vegetables are slightly softened and caramelized, about 5-7 minutes.

8. 8

   Plate the Dish: Pour glaze on a platter and arrange vegetables and chicken on sauce. Drizzle chicken with hot honey (to taste–remember, it’s spicy) and garnish with remaining green onions and reserved rosemary used twice in this recipe. Half will go in sauce and remaining are used as garnish. twice in this recipe. Save two 1” sprigs for garnish, and cook the rest with the vegetables. the recipe before you start–we promise it will be time