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Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Place the sliced potatoes and half the whole oregano sprigs on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the oregano sprigs. Set the roasted potatoes aside in a warm place.
While the potatoes roast, remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the prunes. Pick the remaining oregano leaves off the stems; discard the stems.
While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, 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 browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
While the chicken cooks, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste.
To the pan of reserved fond, add the chopped olives, chopped prunes, and oregano leaves; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, verjus, and ¼ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
Serve the cooked chicken with the roasted potatoes and cooked kale. Top the chicken with the sauce. Enjoy!
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Place the sliced potatoes and half the whole oregano sprigs on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the oregano sprigs. Set the roasted potatoes aside in a warm place.
While the potatoes roast, remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the prunes. Pick the remaining oregano leaves off the stems; discard the stems.
While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, 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 browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
While the chicken cooks, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste.
To the pan of reserved fond, add the chopped olives, chopped prunes, and oregano leaves; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, verjus, and ¼ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
Serve the cooked chicken with the roasted potatoes and cooked kale. Top the chicken with the sauce. Enjoy!
Tips from Home Chefs