Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Apple Cider-Glazed Chicken
with Roasted Brussels Sprouts, Potatoes & Carrots
30 MIN
4 Servings
From the Test Kitchen
In this wholesome meal, we’re reveling in some of the season’s most exquisite flavors. We’re glazing our chicken with a truly special pan sauce: rich demi-glace and butter combine with Dijon mustard and apple cider (more than just a delicious cool-weather beverage!) for harmonious results. As a real treat, we’re adding roasted chestnuts, whose robustness puts the sauce over the top. Earthy-sweet fall vegetables, crisped up in the oven with fresh thyme, make for an effortlessly tasty side.
Get Cooking-
NutritionPER SERVING
-
Calories590 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
14 oz Yukon Gold Potatoes
- 3 Carrots
- 1 Red Onion
- ¾ lb Brussels Sprouts
- 1 bunch Thyme
- 3 Tbsps Chicken Demi-Glace
- 2 Tbsps Butter
- 2 Tbsps Roasted, Peeled Chestnuts
-
2 Tbsps Whole Grain Dijon Mustard
-
½ cup Apple Cider
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; cut into bite-sized pieces. Medium dice the potatoes. Peel the carrots and cut into bite-sized pieces. Peel and medium dice the onion. Pick the thyme leaves off the stems; discard the stems. Roughly chop the chestnuts.
2
Roast the vegetables:
Place the Brussels sprouts, potatoes, carrots, onion and thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and just cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
4
Make the pan sauce:
Add the chestnuts, mustard, demi-glace, apple cider and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the liquid has reduced in volume by about half.
5
Glaze the chicken:
Add the butter and cooked chicken to the pan of sauce. Cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is thoroughly coated. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the roasted vegetables and glazed chicken between 4 plates. Top each with a few spoonfuls of the pan sauce. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; cut into bite-sized pieces. Medium dice the potatoes. Peel the carrots and cut into bite-sized pieces. Peel and medium dice the onion. Pick the thyme leaves off the stems; discard the stems. Roughly chop the chestnuts.
2
Roast the vegetables:
Place the Brussels sprouts, potatoes, carrots, onion and thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and just cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
4
Make the pan sauce:
Add the chestnuts, mustard, demi-glace, apple cider and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the liquid has reduced in volume by about half.
5
Glaze the chicken:
Add the butter and cooked chicken to the pan of sauce. Cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is thoroughly coated. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the roasted vegetables and glazed chicken between 4 plates. Top each with a few spoonfuls of the pan sauce. Enjoy!
Tips from Home Chefs