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Chicken & Marbella Sauce

with Oregano Roasted Potatoes

Customer Favorite
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A quick version of the classic savory-sweet sauce (made with green olives and prunes) helps to achieve the same irresistible flavors of slow-cooked chicken Marbella. On the side, we’re roasting Yukon Gold potatoes with fresh oregano for an aromatic lift. (Chefs, your kale may be green curly, dark green lacinato, or red.)

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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. 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.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

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.

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.

Cook the kale:
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 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.

Make the sauce:
5 Make the sauce:

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 your dish:
6 Serve your dish:

Serve the cooked chicken with the roasted potatoes and cooked kale. Top the chicken with the sauce. Enjoy!

Tips from Home Chefs

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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.

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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. 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.

2 Prepare the remaining ingredients:

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.

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 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.

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

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.

6 Serve your dish:

Serve the cooked chicken with the roasted potatoes and cooked kale. Top the chicken with the sauce. Enjoy!

Serve your dish: