Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Typically, when we think of potatoes, a large white spud comes to mind. In this recipe, we use a different, more colorful variety. Purple potatoes are a type of fingerling potato native to South America. They offer more antioxidants than their more pale relatives, and have an earthy and slightly nutty flavor, which goes perfectly alongside the chicken and Brussels sprouts. Enjoy!
Get CookingWash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Trim the ends off the Brussels, then cut them in half lengthwise. Finely chop the chives. Roughly chop the parsley. Peel and mince the garlic, smashing until it resembles a paste. Peel and thinly slice the shallot. Cut the bacon into small pieces.
Once the water is boiling, add the potatoes. Cook 12 to14 minutes, or until very tender when pierced with a fork. Drain and return to the pot. Add the garlic paste, all but a pinch of the chives, half of the parsley, and 1 tablespoon of olive oil. (Reserve some chives for garnish and parsley for the sauce.) Using a fork, smash the potatoes until well combined and smooth. Season with salt and pepper to taste.
While the potatoes boil, cook the bacon. In a medium pan, cook the bacon on medium-high 4 to 5 minutes, or until caramelized and crispy, stirring occasionally. Transfer to a paper-towel-lined plate, leaving any fat in the pan.
Season the chicken with salt and pepper. In the same pan, heat the bacon fat on medium until hot. Add the chicken and cook 5 to 6 minutes on the first side, or until browned. (Loosely cover the pan with aluminum foil to help the chicken cook through faster.) Turn over the chicken, then add the Brussels sprouts, replacing the foil cover. Cook 2 to 4 minutes, then flip the Brussels sprouts. Cook 3 to 5 minutes longer, or until the chicken is cooked through and the Brussels sprouts are browned. Transfer both to a plate, leaving any juices in the pan. Cover the plate with aluminum foil to keep warm.
Tips from Home Chefs
About Blue Apron
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!
Get This Recipe Delivered