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Seared Chicken & Crispy Smashed Potatoes

with Braised Green Beans

Easy
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 515 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re serving pan-seared chicken with two spectacular sides. To make our crispy smashed potatoes, we’re boiling Yukon Golds, then flattening them to expose their creamy centers. When browned in a little butter, the potatoes crisp up deliciously, resulting in a unique mingling of tastes and textures. Alongside our potatoes, we’re serving green beans, thinly sliced and lightly braised with shallot, garlic, demi-glace and butter. The result is an exceptionally tender, flavorful way to enjoy one of our favorite seasonal vegetables.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & smash the potatoes:
1 Cook & smash the potatoes:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Add the potatoes and cook 18 to 20 minutes, or until just tender when pierced with a fork. Drain thoroughly and transfer to a clean, dry work surface. When cool enough to handle, using the flat side of your knife, carefully smash each cooked potato once to flatten.

Prepare the ingredients:
2 Prepare the ingredients:

While the potatoes cook, snap off and discard the stem ends of the green beans; cut crosswise into ¼-inch pieces. Peel, halve and thinly slice the shallot. Peel and finely chop the garlic.

Cook the chicken:
3 Cook the chicken:

While the potatoes continue to cook, 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, skin sides down. Cook, loosely covering the pan with aluminum foil, 5 to 7 minutes on the first side, or until browned. Flip the chicken and cook 4 to 5 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil and set aside in a warm place.

Braise the green beans:
4 Braise the green beans:

Add the green beans and ½ cup of water to the pan of reserved fond. Cook on medium-high, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until the beans are bright green and the water has cooked off. Add the shallot and garlic; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the demi-glace, half the butter and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined and heated through. Season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Brown the potatoes:
5 Brown the potatoes:

In the same pan, heat 1 tablespoon of olive oil and the remaining butter on medium-high until melted and hot. Add the smashed potatoes in a single layer. Cook, occasionally swirling the pan, 5 to 7 minutes, or until browned. Flip; cook 2 to 3 minutes, or until browned and crispy. Season with salt and pepper to taste. Transfer to a paper towel-lined plate; immediately top with half the cheese.

Plate your dish:
6 Plate your dish:

Divide the cooked chicken and browned potatoes between 4 plates. Top the chicken with the braised peas. Garnish with the remaining cheese. 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 Cook & smash the potatoes:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Add the potatoes and cook 18 to 20 minutes, or until just tender when pierced with a fork. Drain thoroughly and transfer to a clean, dry work surface. When cool enough to handle, using the flat side of your knife, carefully smash each cooked potato once to flatten.

2 Prepare the ingredients:

While the potatoes cook, snap off and discard the stem ends of the green beans; cut crosswise into ¼-inch pieces. Peel, halve and thinly slice the shallot. Peel and finely chop the garlic.

3 Cook the chicken:

While the potatoes continue to cook, 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, skin sides down. Cook, loosely covering the pan with aluminum foil, 5 to 7 minutes on the first side, or until browned. Flip the chicken and cook 4 to 5 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil and set aside in a warm place.

4 Braise the green beans:

Add the green beans and ½ cup of water to the pan of reserved fond. Cook on medium-high, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until the beans are bright green and the water has cooked off. Add the shallot and garlic; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the demi-glace, half the butter and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined and heated through. Season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Brown the potatoes:
5 Brown the potatoes:

In the same pan, heat 1 tablespoon of olive oil and the remaining butter on medium-high until melted and hot. Add the smashed potatoes in a single layer. Cook, occasionally swirling the pan, 5 to 7 minutes, or until browned. Flip; cook 2 to 3 minutes, or until browned and crispy. Season with salt and pepper to taste. Transfer to a paper towel-lined plate; immediately top with half the cheese.

6 Plate your dish:

Divide the cooked chicken and browned potatoes between 4 plates. Top the chicken with the braised peas. Garnish with the remaining cheese. Enjoy!

Plate your dish: