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.
Barbecue Chicken Turnovers
with Cone Cabbage & Apple Slaw
45 MIN
2 Servings
From the Test Kitchen
These tasty turnovers offer a handheld way to enjoy the savory-sweet flavors of barbecue chicken. To cut through the richness of flaky pastry and lightly saucy chicken, we’re making a quick slaw with cone cabbage (a petite, uniquely shaped variety) and apple—dressed in vinegar, mayonnaise, and a touch of sugar. Hearty browned potatoes round out the meal.
Get Cooking-
NutritionPER SERVING
-
Calories910 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
-
4 Pastry Rounds
- 2 Scallions
- 1 Gala Apple
- 1 head Cone Cabbage
- ¾ lb Yukon Gold Potatoes
- 2 Tbsps Mayonnaise
- 2 Tbsps Rice Vinegar
- 1 Tbsp Sugar
- ¼ cup Barbecue Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Cook & dice the chicken:
Preheat the oven to 450°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, small dice.
2
Assemble & bake the turnovers:
Lightly oil a sheet pan. Fill a small bowl with warm water. In a large bowl, combine the diced chicken and barbecue sauce; season with salt and pepper to taste. Place the pastry rounds on a work surface. Spoon about ¼ cup of the dressed chicken onto 1 side of each round. Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water. Carefully fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand for at least 2 minutes.
3
Prepare & cook the potatoes:
While the turnovers bake, wash, dry, and medium dice the potatoes. Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add a drizzle of olive oil.) Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 16 to 18 minutes, or until lightly browned and tender. Turn off the heat.
4
Prepare the remaining ingredients:
While the potatoes cook, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Quarter, core, and thinly slice the apple. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
5
Make the slaw:
While the potatoes continue to cook, add the apple, white bottoms of the scallions, mayonnaise, vinegar, and sugar to the bowl of cabbage. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
6
Plate your dish:
Divide the baked turnovers and slaw between 2 dishes. Transfer the cooked potatoes to a serving dish. Garnish with the green tops of the scallions. Enjoy!
1
Cook & dice the chicken:
Preheat the oven to 450°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, small dice.
2
Assemble & bake the turnovers:
Lightly oil a sheet pan. Fill a small bowl with warm water. In a large bowl, combine the diced chicken and barbecue sauce; season with salt and pepper to taste. Place the pastry rounds on a work surface. Spoon about ¼ cup of the dressed chicken onto 1 side of each round. Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water. Carefully fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand for at least 2 minutes.
3
Prepare & cook the potatoes:
While the turnovers bake, wash, dry, and medium dice the potatoes. Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add a drizzle of olive oil.) Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 16 to 18 minutes, or until lightly browned and tender. Turn off the heat.
4
Prepare the remaining ingredients:
While the potatoes cook, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Quarter, core, and thinly slice the apple. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
5
Make the slaw:
While the potatoes continue to cook, add the apple, white bottoms of the scallions, mayonnaise, vinegar, and sugar to the bowl of cabbage. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
6
Plate your dish:
Divide the baked turnovers and slaw between 2 dishes. Transfer the cooked potatoes to a serving dish. Garnish with the green tops of the scallions. Enjoy!
Tips from Home Chefs