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Braised Chicken & Smashed Potatoes

with Olives, Herbs, & Broccoli

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 520 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label
Marco Canora

This rustic Italian dish was developed with Chef Marco Canora of New York’s Hearth restaurant and Brodo broth shop. Chicken thighs are braised in Brodo’s bone broth, gremolata, and lemon.

fresh
ingredients
Braised Chicken & Smashed Potatoes with Olives, Herbs, & Broccoli
Title
  • 4 Boneless, Skinless Chicken Thighs
  • 3 cloves Garlic
  • 1½ lbs Yukon Gold Potatoes
  • 1 Lemon
  • 1 lb Broccoli
  • 1 Yellow Onion
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Capers
  • 1 bunch Rosemary
  • 1 Tbsp Red Wine Vinegar
  • ⅓ cup Chicken Bone Broth
  • 1 bunch Sage

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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.

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Get This Recipe Delivered
Prepare the ingredients & make the gremolata:
1 Prepare the ingredients & make the gremolata:

Place an oven rack in the center of the oven, then preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli; cut the broccoli into large pieces. Large dice the potatoes. Peel and thinly slice the onion. Roughly chop the parsley leaves and stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lemon crosswise. Leaving one half intact, thinly slice the remaining half; remove and discard any seeds. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash it until it resembles a paste (or use a zester). In a bowl, combine the lemon zest, sage, rosemary, up to half the garlic paste, and a drizzle of olive oil. Season with salt and pepper to taste.

2 Roast the broccoli:

Place the broccoli on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast, rotating the sheet pan halfway through, 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:
Cook the potatoes:
3 Cook the potatoes:

While the broccoli roasts, add the potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Cover and set aside.

4 Brown the chicken:

While the potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat a thin layer of olive oil on medium-high until hot and shimmering. Add the seasoned chicken and cook 4 to 5 minutes on the first side, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer the browned chicken to a plate.

Brown the chicken:
Braise the chicken:
5 Braise the chicken:

While the potatoes continue to cook, add the onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until lightly browned. Add the lemon slices and olives; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the browned chicken, gremolata, the juice of the lemon half, and broth. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Cover and reduce the heat to low. Cook, occasionally swirling the pan, 5 to 7 minutes, or until thickened, saucy, and the chicken is cooked through. Turn off the heat.

6 Finish the potatoes & serve your dish:

While the chicken braises, to the pot of cooked potatoes, add the parsley, capers, vinegar, as much of the remaining garlic paste as you'd like, and 2 tablespoons of olive oil; season with salt and pepper. Using a fork, smash to your desired consistency. Divide between 4 dishes. Top with the cooked broccoli, braised chicken, and sauce. Drizzle with olive oil. Enjoy!

Finish the potatoes & serve your dish: