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New Orleans-Inspired Chicken Po’ Boys

with Roasted Potato Wedges & Spiced Mayo

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fourth stop: New Orleans. For our take on one of the city’s classic sandwiches, we’re piling crispy bites of cajun-spiced chicken, fresh tomatoes, and cabbage tossed with tangy pickle relish and creamy mustard sauce onto an oven-toasted baguette, for satisfyingly crunch. To learn more about what inspired this dish, go to roadtrip.blueapron.com/nola.

Get Cooking
fresh
ingredients
New Orleans-Inspired Chicken Po’ Boys with Roasted Potato Wedges & Spiced Mayo
Title
  • 10 oz Chopped Chicken Breast
  • 2 Small Baguettes
  • ¾ lb Golden Potatoes
  • ½ lb Cabbage
  • 1 Tbsp Creamy Mustard Sauce
  • 2 Tbsps Sweet Pickle Relish
  • ¼ cup Rice Flour
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 20 to 22 minutes, or until lightly browned. Leaving the oven on, remove from the oven.

Prepare the baguettes & make the slaw:
2 Prepare the baguettes & make the slaw:

While the potatoes roast, halve the baguettes. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the sliced cabbage, vinegar, creamy mustard sauce, pickle relish, and a drizzle of olive oil. Season with salt and pepper. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Coat & cook the chicken:
3 Coat & cook the chicken:

While the slaw marinates, in a large bowl, combine the flour and all but a pinch of the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Add to the bowl of seasoned flour; toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and cooked through. Turn off the heat. 

Bake the baguettes & finish the potatoes:
4 Bake the baguettes & finish the potatoes:

Place the baguettes cut side up on the other side of the sheet pan of roasted potatoes. Drizzle with olive oil and season with salt and pepper. Bake 7 to 9 minutes, or until the baguettes are lightly browned and the potatoes are tender when pierced with a fork. Remove from the oven and transfer the baked baguettes to a work surface.

Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the remaining spice blend and mayonnaise. Season with salt and pepper. Assemble the po’ boys using the baked baguettes, cooked chicken, and slaw (you may have extra slaw). Serve the po’ boys with the finished potatoes and spiced mayo on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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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!

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Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 20 to 22 minutes, or until lightly browned. Leaving the oven on, remove from the oven.

2 Prepare the baguettes & make the slaw:

While the potatoes roast, halve the baguettes. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the sliced cabbage, vinegar, creamy mustard sauce, pickle relish, and a drizzle of olive oil. Season with salt and pepper. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Prepare the baguettes & make the slaw:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the slaw marinates, in a large bowl, combine the flour and all but a pinch of the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Add to the bowl of seasoned flour; toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and cooked through. Turn off the heat. 

4 Bake the baguettes & finish the potatoes:

Place the baguettes cut side up on the other side of the sheet pan of roasted potatoes. Drizzle with olive oil and season with salt and pepper. Bake 7 to 9 minutes, or until the baguettes are lightly browned and the potatoes are tender when pierced with a fork. Remove from the oven and transfer the baked baguettes to a work surface.

Bake the baguettes & finish the potatoes:
Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the remaining spice blend and mayonnaise. Season with salt and pepper. Assemble the po’ boys using the baked baguettes, cooked chicken, and slaw (you may have extra slaw). Serve the po’ boys with the finished potatoes and spiced mayo on the side. Enjoy!