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Chicken & Marbella Sauce

with Oregano-Roasted Potatoes

Customer Favorite
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A quick version of the classic sweet and savory sauce (made with plump prunes and briny green olives) helps achieve the same irresistible flavors of slow-cooked chicken Marbella.

fresh
ingredients

Tips from Home Chefs

About Blue Apron

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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!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potatoes and oregano. Line a sheet pan with aluminum foil. Halve the potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Place the potatoes and half the whole oregano sprigs on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven and carefully remove and discard the oregano sprigs. Set aside in a warm place.

2 Prepare the ingredients:

While the potatoes roast, wash and dry the kale. 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 oregano leaves off the remaining stems; discard the stems. Roughly chop the almonds.

Cook the chicken:
3 Cook the chicken:

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.

4 Cook the kale:

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 kale and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste.

Cook the kale:
Make the sauce:
5 Make the sauce:

To the pan of reserved fond, add the olives, prunes, and remaining oregano; 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 (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.

6 Plate your dish:

Divide the cooked chicken, roasted potatoes, and cooked kale between 2 dishes. Top the chicken with the sauce. Garnish the kale with the almonds. Enjoy!

Plate your dish: