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Sage & Brown Butter Chicken

with Roasted Fall Vegetables

Customer Favorite
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A few easy techniques will make tonight’s elegant dish an autumn favorite. To ensure even cooking, we’re roasting our hardier vegetables first: a duo of potatoes and honeynut squash (an exquisitely sweet, miniature butternut). Then, we’re adding apple and shallot for the last half of cooking—just long enough to soften their textures and lend their sweet aromas to the vegetables. Together with a pan sauce of brown (or toasted) butter and sage, it makes a hearty, warming accompaniment for crispy-skinned chicken.

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ingredients

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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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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the squash ends. Carefully peel the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Medium dice the potatoes. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves.

2 Start the vegetables:

Place the squash and potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 16 to 18 minutes, or until lightly browned. Leaving the oven on, remove the roasted vegetables from the oven.

Start the vegetables:
Fiinish the vegetables:
3 Fiinish the vegetables:

While the vegetables roast, quarter and core the apple. Cut crosswise into ¼-inch-thick pieces. Peel and thinly slice the shallot. Place the apple and shallot in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Carefully add to the sheet pan of roasted vegetables; stir to combine. Return to the oven. Roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Cook the chicken:
Make the brown butter sauce:
5 Make the brown butter sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring constantly and swirling the pan, 30 seconds to 1 minute, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the sage, vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Turn off the heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished vegetables and cooked chicken between 2 dishes. Top with the brown butter sauce. Enjoy!

Plate your dish: