Roasted Chicken with Sweet Miso-Glazed Carrots

Ingredients

• 4 Tarragon Sprigs
• 16 oz Carrot
• 2 Boneless Skinless Chicken Breasts
• 3 oz Pearl Onions, Frozen
• 2 tsp. Miso Paste–Gluten-Free
• 2 tsp. Sugar
• 5 fl. oz. Canned Evaporated
• Whole Milk
• Olive Oil
• Salt Pepper
• Stem and coarsely chop tarragon. Peel, trim, and
• breasts, pat dry, and season both sides with ¼ tsp.
• salt and ¼ tsp. pepper.

Instructions

1. 1

   Roasted Chicken with Sweet Miso-Glazed Carrots: and tarragon cream 4 Tarragon Sprigs 2 Boneless Skinless Chicken 3 oz. Pearl Onions, Frozen 5 fl. oz. Canned Evaporated

2. 2

   Cook Within: For maximum flavor development, allow miso mixture with carrots to reduce until it turns to a sticky glaze. Tarragon leaves are very soft, so don’t worry about mincing too

3. 3

   Prepare the Ingredients: Stem and coarsely chop tarragon. Peel, trim, and cut carrots into ½” diagonal slices. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

4. 4

   Heat 2 tsp. olive oil in another medium non-stick: pan over medium-high heat. Add chicken to hot pan and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Remove to plate, cover loosely with foil, and rest 5 minutes. Discard excess fat from pan and reserve; no need to wipe clean.

5. 5

   Start the Carrots: medium-high heat. Add carrots and pearl onions to hot pan and cook until vegetables begin to brown, 3-4 minutes. Whisk together miso, sugar, and ⅓ cup

6. 6

   Make the Tarragon Sauce: Return pan used to cook chicken to medium-high heat. Add evaporated milk and 1 tsp. tarragon to pan. Bring to a simmer and cook, stirring often, until thickened enough to coat the back of a spoon, 2-3 minutes. Season with a pinch of salt and pepper. Taste, and add more tarragon if desired.

7. 7

   Add miso-sugar mixture to pan, cover, and reduce: heat to medium. Cook until carrots are tender, 4-6 minutes. Remove cover, raise heat to high, and cook, stirring frequently, until liquid reduces to a sticky glaze, 2-3 minutes. Sprinkle with half the tarragon (reserve remaining for sauce). Cover and set aside. While carrots cook, start chicken.

8. 8

   Plate the Dish: Spoon sauce on plate and serve chicken over sauce. Arrange carrots and pearl onions next to chicken. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to carrots, and 1 tsp. is added to sauce.

9. 9

   Add more tarragon to taste.: the recipe before you start–we promise it will be time

10. 10

    cut carrots into ½” diagonal slices. Rinse chicken