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Calabrian-Fig Chicken & Mashed Potatoes
with Carrots & Shishito Peppers
35 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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4 Servings
- Est. 600 Cals/serving
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DownloadPlease 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.
This flavorful dish highlights a bright sauce made from punchy Calabrian chile paste, smooth crème fraîche, and fig spread, whose exceptional sweetness perfectly tempers the bold spice of the chile paste.
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1¼ lbs Golden Potatoes
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¾ lb Carrots
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2 cloves Garlic
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1 Tbsp Calabrian Chile Paste
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1 Tbsp Capers
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2 Tbsps Vegetarian Worcestershire Sauce
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4 Tbsps Crème Fraîche
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2 Tbsps Fig Spread
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¼ cup Grated Parmesan Cheese
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6 oz Shishito Peppers
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the crème fraîche and 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken
Meanwhile, 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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the pepper pieces and sliced carrots. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the spicy fig sauce & serve your dish
Meanwhile, in a bowl, whisk together the fig spread, remaining crème fraîche, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Drizzle the chicken with the Calabrian-fig sauce. Garnish with the cheese. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the crème fraîche and 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken
Meanwhile, 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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the pepper pieces and sliced carrots. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the spicy fig sauce & serve your dish
Meanwhile, in a bowl, whisk together the fig spread, remaining crème fraîche, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Drizzle the chicken with the Calabrian-fig sauce. Garnish with the cheese. Enjoy!
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