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Honey Mustard Chicken
with Potato Salad & Roasted Broccoli
40 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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4 Servings
- Est. 700 Cals/serving
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The easy sauce for our chicken thighs calls on the classic sweet-sharp pairing of honey and Dijon mustard. It’s a comforting match for creamy potato salad and roasted broccoli, dressed with tangy pepper relish.
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Thighs
- 1¼ lbs Golden Potatoes
- 1 lb Broccoli
- 1 clove Garlic
- 2 stalks Celery
-
2 Tbsps Pickled Peruvian Peppers
- 1 Tbsp Dijon Mustard
- ¼ cup Mayonnaise
- 1 Shallot
- 1 Tbsp Verjus Blanc
- 2 Tbsps Roasted Almonds
- 2 Tbsps Sweet Pickle Relish
- 1 Tbsp Honey
- 1 bunch Chives
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the pepper relish:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Large dice the potatoes. Halve the celery lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the chives. Roughly chop the peppers and almonds. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). In a bowl, combine the chopped peppers and almonds, half the chopped shallot, and 2 tablespoons of olive oil; season with salt and pepper.
2
Roast & dress the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the pepper relish and stir to combine. Season with salt and pepper to taste.
3
Make the dressing:
While the broccoli roasts, in a bowl, combine the mayonnaise, sweet pickle relish, verjus, remaining chopped shallot, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.
4
Cook & dress the potatoes:
While the broccoli continues to roast, add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced celery and dressing. Stir to combine; season with salt and pepper to taste.
5
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
GRILL: Pat the chicken dry with paper towels. Drizzle with 1 tablespoon of olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
6
Make the honey mustard & serve your dish:
In a bowl, whisk together the honey (kneading the packet before opening) and mustard until smooth. Serve the cooked chicken with the potato salad and dressed broccoli on the side. Top the chicken with the honey mustard. Garnish with the sliced chives. Enjoy!
1
Prepare the ingredients & make the pepper relish:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Large dice the potatoes. Halve the celery lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the chives. Roughly chop the peppers and almonds. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). In a bowl, combine the chopped peppers and almonds, half the chopped shallot, and 2 tablespoons of olive oil; season with salt and pepper.
2
Roast & dress the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the pepper relish and stir to combine. Season with salt and pepper to taste.
3
Make the dressing:
While the broccoli roasts, in a bowl, combine the mayonnaise, sweet pickle relish, verjus, remaining chopped shallot, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.
4
Cook & dress the potatoes:
While the broccoli continues to roast, add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced celery and dressing. Stir to combine; season with salt and pepper to taste.
5
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
GRILL: Pat the chicken dry with paper towels. Drizzle with 1 tablespoon of olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
6
Make the honey mustard & serve your dish:
In a bowl, whisk together the honey (kneading the packet before opening) and mustard until smooth. Serve the cooked chicken with the potato salad and dressed broccoli on the side. Top the chicken with the honey mustard. Garnish with the sliced chives. Enjoy!
Tips from Home Chefs
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