INGREDIENTS
12 oz
fingerling potatoes
6 oz
green beans
1
unit shallot
12 oz
chicken breasts
1/4 oz
thyme
2 tbsp
apricot jam
5 tbsp
balsamic vinegar
1
unit chicken stock concentrate
4 tsp
olive oil
1 tbsp
butter
1 serving
kosher salt
1 serving
bell pepper