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Crispy Chicken & Fig Pan Sauce

with Roasted Fall Vegetables

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  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re making a pair of sophisticated, seasonal toppings to serve with our crispy chicken and hearty roasted vegetables. Carrots, potato, and Chioggia beet—a variety with beautiful pink-striped flesh—get extra richness from chestnuts in brown butter. When spooned over the chicken, a pan sauce of sweet fig, cider vinegar, and butter adds depth of flavor that ties the dish together.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel and medium dice the beet. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. Peel the shallot and quarter lengthwise. Roughly chop the chestnuts.

Roast the vegetables:
2 Roast the vegetables:

Place the carrots, beet, potato, shallot, and whole thyme sprigs on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the thyme sprigs.

Make the brown butter chestnuts:
3 Make the brown butter chestnuts:

Once the vegetables have roasted for about 10 minutes, in a medium pan, heat half the butter on medium-high until melted. Add the chestnuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Transfer to a bowl. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 5 to 6 minutes, or until the skin is browned and crispy. Flip and cook 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place. Carefully drain off and discard any excess oil from the pan.

Make the fig sauce:
5 Make the fig sauce:

Add the vinegar and 1/4 cup of water to the pan of reserved fond (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Add the fig spread and remaining butter. Cook, stirring constantly, 30 seconds to 1 minute, or until the butter has melted and the sauce is slightly thickened. Turn off the heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the roasted vegetables and cooked chicken between 2 dishes. Top the chicken with the fig pan sauce. Top the vegetables with the brown butter chestnuts. 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.

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
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel and medium dice the beet. Halve the potato lengthwise; cut crosswise into 1/2-inch-thick pieces. Peel the shallot and quarter lengthwise. Roughly chop the chestnuts.

2 Roast the vegetables:

Place the carrots, beet, potato, shallot, and whole thyme sprigs on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the thyme sprigs.

Roast the vegetables:
Make the brown butter chestnuts:
3 Make the brown butter chestnuts:

Once the vegetables have roasted for about 10 minutes, in a medium pan, heat half the butter on medium-high until melted. Add the chestnuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Transfer to a bowl. Wipe out the pan.

4 Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 5 to 6 minutes, or until the skin is browned and crispy. Flip and cook 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place. Carefully drain off and discard any excess oil from the pan.

Cook the chicken:
Make the fig sauce:
5 Make the fig sauce:

Add the vinegar and 1/4 cup of water to the pan of reserved fond (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Add the fig spread and remaining butter. Cook, stirring constantly, 30 seconds to 1 minute, or until the butter has melted and the sauce is slightly thickened. Turn off the heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the roasted vegetables and cooked chicken between 2 dishes. Top the chicken with the fig pan sauce. Top the vegetables with the brown butter chestnuts. Enjoy!

Plate your dish: