by Sarah Steimer
- 8 small Brussels sprouts, halved
- 1 medium-large carrot, cut into coins
- 1 large shallot, sliced
- 1 cup green beans, cut into 1 1/2-inch pieces
- 2 cloves garlic, smashed
- 5-6 fingerling potatoes, cut into coins
- salt and pepper
- olive oil
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon butter, at room temperature
- 1 garlic clove, minced
- juice from 1/2 lemon
- 1 boneless, skinless chicken breast (can use skin on, if you prefer!)
- 1/2 vegetable stock
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
Preheat the oven to 400 degrees.
In a large baking pan, toss the Brussels, carrot, shallot, green beans, garlic and potatoes with about a tablespoon of olive oil and salt and pepper, to taste.
Combine the tarragon, butter, garlic and lemon in a small bowl. Season both sides of the chicken breast with salt and pepper. Place in a baking dish and rub with the tarragon-butter mixture. Add the vegetable stock to the pan.
Place both pans into the oven and bake for about 25-30 minutes, tossing the vegetables about every 10 minutes. To check the chicken, cut the breast at the thickest point and make sure it is not pink inside. Or you could not be lazy like me and just buy a meat thermometer.
While the meat and vegetables roast, combine the vinegar and wine in a small sauce pan. Simmer over medium-low heat until reduced to about 1/3 or 1/4 cup, or until the liquid has thickened.
Let the chicken rest for a few minutes before slicing. Serve the chicken over the vegetables, with a few drizzles of the balsamic-wine reduction.
Makes two servings.