Pasture-Raised Chicken & Honey-Sherry Glaze with Fontina & Pepper Cornbread Pancakes
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Pasture-Raised Chicken & Honey-Sherry Glaze

with Fontina & Pepper Cornbread Pancakes

60 MIN
$15.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH For a unique twist on a classic cornbread side, we’re combining smoky-spiced bell pepper, melty fontina, and cornbread mix to form delicious little pancakes—cooked in butter until perfectly golden brown and tender.

TECHNIQUE TO HIGHLIGHT In addition to our step-by-step instructions, we’ve created a video to help you perfectly carve your chicken—click this link to check it out! https://blog.blueapron.com/carving-half-chicken/
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    1200 Cals (est.)
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fresh
ingredients
Pasture-Raised Chicken & Honey-Sherry Glaze with Fontina & Pepper Cornbread Pancakes
Title
  • 1 Half Chicken
  • 2 oz Arugula
  • 1 Bell Pepper
  • 4 oz Multicolored Grape Tomatoes
  • ½ cup Cornbread Mix
  • 2 oz Fontina Cheese
  • 2 Tbsps Sherry Vinegar
  • 2 tsps Honey
  • 1 oz Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Scallions
time-saving
tips & techniques
Prepare & roast the chicken
1 Prepare & roast the chicken

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. In a bowl, whisk together the honey (kneading the packet before opening) and half the vinegar; season with salt and pepper. Pat the chicken dry with paper towels. Season on all sides with salt, pepper, and the weeknight hero spice blend. Transfer to the sheet pan. Roast 36 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the honey-sherry glaze. Return to the oven and roast 5 to 8 minutes, or until the chicken is browned and cooked through.* Remove from the oven. Leaving any juices on the foil, transfer the roasted chicken to a cutting board and let rest at least 10 minutes. 

*An instant-read thermometer should register 165°F.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thinly slice the scallions. Grate the fontina on the large side of a box grater. 

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Add the smoky spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Transfer to a large bowl. Rinse and wipe out the pan.

Make the cornbread pancakes
4 Make the cornbread pancakes

While the chicken rests, to the bowl of cooked vegetables, add the cornbread mix, grated fontina, and 1/4 cup of water. Stir to thoroughly combine. In the same pan, heat the butter on medium-high until melted. Scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Make the salad
5 Make the salad

Meanwhile, in a large bowl, whisk together the remaining vinegar and a drizzle of olive oil. Season with salt and pepper. Halve the tomatoes; transfer to the bowl of dressing. Just before serving, add the arugula to the bowl of dressed tomatoes; toss to coat. Taste, then season with salt and pepper if desired.

Carve the chicken & serve your dish
6 Carve the chicken & serve your dish

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Cut through the joint connecting the wing to the breast. Serve the carved chicken with the salad and cornbread pancakes. Top the chicken with the reserved juices from the sheet pan. Garnish the salad with the parmesan and almonds. Enjoy! 

Tips from Home Chefs

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Prepare & roast the chicken
1 Prepare & roast the chicken

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. In a bowl, whisk together the honey (kneading the packet before opening) and half the vinegar; season with salt and pepper. Pat the chicken dry with paper towels. Season on all sides with salt, pepper, and the weeknight hero spice blend. Transfer to the sheet pan. Roast 36 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the honey-sherry glaze. Return to the oven and roast 5 to 8 minutes, or until the chicken is browned and cooked through.* Remove from the oven. Leaving any juices on the foil, transfer the roasted chicken to a cutting board and let rest at least 10 minutes. 

*An instant-read thermometer should register 165°F.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thinly slice the scallions. Grate the fontina on the large side of a box grater. 

Prepare the remaining ingredients
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Add the smoky spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Transfer to a large bowl. Rinse and wipe out the pan.

4 Make the cornbread pancakes

While the chicken rests, to the bowl of cooked vegetables, add the cornbread mix, grated fontina, and 1/4 cup of water. Stir to thoroughly combine. In the same pan, heat the butter on medium-high until melted. Scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Make the cornbread pancakes
Make the salad
5 Make the salad

Meanwhile, in a large bowl, whisk together the remaining vinegar and a drizzle of olive oil. Season with salt and pepper. Halve the tomatoes; transfer to the bowl of dressing. Just before serving, add the arugula to the bowl of dressed tomatoes; toss to coat. Taste, then season with salt and pepper if desired.

6 Carve the chicken & serve your dish

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Cut through the joint connecting the wing to the breast. Serve the carved chicken with the salad and cornbread pancakes. Top the chicken with the reserved juices from the sheet pan. Garnish the salad with the parmesan and almonds. Enjoy! 

Carve the chicken & serve your dish