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Apple Cider-Glazed Chicken

with Roasted Brussels Sprouts, Potatoes & Carrots

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Apple Cider-Glazed Chicken with Roasted Brussels Sprouts, Potatoes & Carrots
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Roast the vegetables:
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.

Cook the chicken:
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.

Make the pan sauce:
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.

Glaze the chicken:
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.

Plate your dish:
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Roast the vegetables:
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.

Make the pan sauce:
Glaze the chicken:
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!

Plate your dish: