Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Greek-Style Braised Chicken Thighs

with Fingerling Potatoes

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 625 calories

In this case, it’s all Greek to us, chefs. In this recipe, you’ll be exploring yet another world cuisine. Feta, Kalamata olives (from the southern Peloponnese), cucumbers, lemon and parsley are some of the cuisine’s hallmarks. Here, you’ll use them all in addition to a signature spice blend, which includes cardamom and Greek oregano. Both of these spices have been used in Greek cooking (and even perfumes) since ancient times. Their mellow, aromatic quality complements the rich succulence of the braised chicken.

fresh
ingredients
Greek-Style Braised Chicken Thighs with Fingerling Potatoes
Title
  • 2 Bone-In, Skin-On Chicken Thighs
  • 10 oz Fingerling Potatoes
  • 5 oz Red Cherry Tomatoes
  • 3 cloves Garlic
  • 1 Persian Cucumber
  • 1 Lemon
  • 1 bunch Parsley
  • 3 Tbsps Chicken Demi-Glace
  • 2 Tbsps Butter
  • 2 Tbsps Greek Chicken Spice (Dried Greek Oregano, Ground Coriander & Ground Cardamom)
  • 1 oz Kalamata Olives
  • ½ cup Crumbled Feta Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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 ½-inch-thick rounds. Pit and roughly chop the olives. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon. Halve the cherry tomatoes. Halve the cucumber lengthwise; using a spoon, scrape out and discard the seeds. Cut the cucumber into half-moons. Peel and thinly slice the garlic. Pick the parsley leaves off the stems; discard the stems.

Cook the potatoes:
2 Cook the potatoes:

Once the pot of water is boiling, add the potatoes. Cook 8 to 10 minutes, or until tender when pierced with a knife. Drain the potatoes and set aside.

Cook the chicken:
3 Cook the chicken:

Place the spice blend onto a plate. Coat the skinless side of the chicken in the spice blend; season the skin side with salt and pepper. In a medium pan, heat 2 teaspoons of olive oil on high until hot. Cook the chicken, skin-side down, 4 to 5 minutes, or until the skin is browned and crispy. Add the garlic and cook 30 seconds to 1 minute, or until fragrant.

Braise the vegetables & chicken:
4 Braise the vegetables & chicken:

Flip the chicken and add the cherry tomatoes, olives, lemon zest, chicken demi-glace, cooked potatoes and 1 cup of water. Cook, stirring occasionally, 10 to 12 minutes, or until the liquid has reduced and the chicken is cooked through. Add the butter and the juice of 2 lemon wedges; season with salt and pepper to taste. Remove from the heat.

Dress the cucumber:
5 Dress the cucumber:

While the chicken cooks, in a large bowl, combine the cucumber, feta, parsley and the juice of the remaining lemon wedges; drizzle with olive oil and toss to combine. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the braised chicken and vegetables between 2 dishes. Top each with half the cucumber salad. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
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 ½-inch-thick rounds. Pit and roughly chop the olives. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon. Halve the cherry tomatoes. Halve the cucumber lengthwise; using a spoon, scrape out and discard the seeds. Cut the cucumber into half-moons. Peel and thinly slice the garlic. Pick the parsley leaves off the stems; discard the stems.

2 Cook the potatoes:

Once the pot of water is boiling, add the potatoes. Cook 8 to 10 minutes, or until tender when pierced with a knife. Drain the potatoes and set aside.

Cook the potatoes:
Cook the chicken:
3 Cook the chicken:

Place the spice blend onto a plate. Coat the skinless side of the chicken in the spice blend; season the skin side with salt and pepper. In a medium pan, heat 2 teaspoons of olive oil on high until hot. Cook the chicken, skin-side down, 4 to 5 minutes, or until the skin is browned and crispy. Add the garlic and cook 30 seconds to 1 minute, or until fragrant.

4 Braise the vegetables & chicken:

Flip the chicken and add the cherry tomatoes, olives, lemon zest, chicken demi-glace, cooked potatoes and 1 cup of water. Cook, stirring occasionally, 10 to 12 minutes, or until the liquid has reduced and the chicken is cooked through. Add the butter and the juice of 2 lemon wedges; season with salt and pepper to taste. Remove from the heat.

Braise the vegetables & chicken:
Dress the cucumber:
5 Dress the cucumber:

While the chicken cooks, in a large bowl, combine the cucumber, feta, parsley and the juice of the remaining lemon wedges; drizzle with olive oil and toss to combine. Season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the braised chicken and vegetables between 2 dishes. Top each with half the cucumber salad. Enjoy!

Finish & plate your dish: