Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise. Peel and mince or grate garlic. Halve baguette lengthwise. Pick rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4 servings).

Step 2

• Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Arrange cut sides down. • Roast on top rack until browned and tender, 18-22 minutes.

Step 3

• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board to rest.

Step 4

• Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) and half the garlic in a small microwave-safe bowl. Microwave until butter is slightly softened, 10 seconds. • Spread garlic butter onto cut sides of baguette halves; season with salt and pepper. • When Brussels sprouts have 3-5 minutes left, remove sheet from oven. Add baguette halves, cut sides up, to same sheet; toast in oven until bread is golden brown.

Step 5

• Heat pan used for chicken over medium heat. Add a drizzle of oil, minced rosemary, and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. • Stir in vinegar; simmer until syrupy, 30 seconds. • Stir in stock concentrates, ¼ cup water, and ½ tsp sugar. (For 4 servings, use 1⁄3 cup water and 1 tsp sugar.) Simmer until thickened, 3-5 minutes. • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

Step 6

• Thinly slice chicken crosswise. • Divide chicken, Brussels sprouts, and garlic bread between plates. Drizzle chicken with sauce and serve.