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Greek-Style Braised Chicken Thighs

with Fingerling Potatoes

Greek-Style Braised Chicken Thighs with Fingerling Potatoes
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
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.

Greek-Style Braised Chicken Thighs with Fingerling Potatoes ingredients
  • 2 Bone-In, Skin-On Chicken Thighs
  • 10 Ounces Fingerling Potatoes
  • 5 Ounces Red Cherry Tomatoes
  • 3 Cloves Garlic
  • 1 Persian Cucumber
  • 1 Lemon
  • 1 Bunch Parsley
  • 3 Tablespoons Chicken Demi-Glace
  • 2 Tablespoons Butter
  • 2 Tablespoons Greek Chicken Spice (Dried Greek Oregano, Ground Coriander & Ground Cardamom)
  • 1 Ounce Kalamata Olives
  • ½ Cup Crumbled Feta Cheese
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

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: