We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pan-Seared Chicken Legs
with Purple Potatoes, Brussels Sprouts & Bacon Vinaigrette
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 600 Cals/serving
-
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 Cooking
fresh
ingredients
Title
- 8 oz Purple Potatoes
-
7 to 8 oz Brussels Sprouts
-
1 bunch Chives
-
1 bunch Parsley
-
1 clove Garlic
-
1 Shallot
-
2 slices Bacon
-
2 Chicken Leg Quarters
-
1 Tbsp White Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash 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.
2
Cook the potatoes:
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.
3
Cook the bacon:
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.
4
Cook the chicken & Brussels sprouts:
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.
5
Make the bacon vinaigrette:
In the same pan, add the shallot and cook on medium 1 minute, or until softened, stirring. Add the white wine vinegar and ¼ cup of water, scraping up any bits on the bottom of the pan. Cook 2 to 3 minutes, or until slightly reduced in volume, stirring occasionally. Stir in the cooked bacon and the remaining parsley. Remove from the heat.
6
Plate your dish:
Divide the potatoes and Brussels sprouts between 2 plates. Lay the chicken over the top and spoon the the bacon vinaigrette over the chicken. Garnish with the remaining chives. Enjoy!
1
Prepare the ingredients:
Wash 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.
2
Cook the potatoes:
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.
3
Cook the bacon:
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.
4
Cook the chicken & Brussels sprouts:
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.
5
Make the bacon vinaigrette:
In the same pan, add the shallot and cook on medium 1 minute, or until softened, stirring. Add the white wine vinegar and ¼ cup of water, scraping up any bits on the bottom of the pan. Cook 2 to 3 minutes, or until slightly reduced in volume, stirring occasionally. Stir in the cooked bacon and the remaining parsley. Remove from the heat.
6
Plate your dish:
Divide the potatoes and Brussels sprouts between 2 plates. Lay the chicken over the top and spoon the the bacon vinaigrette over the chicken. Garnish with the remaining chives. Enjoy!
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