Seared Chicken & Black Vinegar Pan Sauce

Instructions

1. Prepare the ingredients

   Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.

2. Roast the potatoes

   Place the diced potatoes on a sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 15 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3. Cook & glaze the carrots

   Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sugar, rice vinegar (carefully, as the liquid may splatter), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the carrots are glazed and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4. Cook the chicken

   Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5. Make the pan sauce & serve your dish

   In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the black vinegar (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly reduced. Turn off the heat. Stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted potatoes and glazed carrots. Top the chicken with the pan sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!