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Sage & Brown Butter Chicken
with Roasted Vegetables
45 minWellness at Blue Apron
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2 Servings
- Est. 650 Cals/serving
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In this simple, elegant dish, a pan sauce of toasty browned butter and woodsy sage adds succulence to seared chicken. It pairs perfectly with a hearty medley of roasted sweet potatoes, broccoli, radishes, and apple.
Get Cooking
fresh
ingredients
Title
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¾ lb Boneless, Skinless Chicken Thighs
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1 lb Sweet Potatoes
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½ lb Broccoli
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1 Apple
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3 oz Radishes
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1 bunch Sage
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1 Shallot
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2 Tbsps Butter
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1 Tbsp White Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare & start the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry and the fresh produce. Medium dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter the radishes lengthwise. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from the oven.
2
Finish the vegetables:
While the vegetables roast, core and medium dice the apple. Peel and thinly slice the shallot. Combine in a medium bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Carefully add to the sheet pan of partially roasted vegetables; stir to combine. Return to the oven and roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
3
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, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Make the brown butter sauce & serve your dish:
While the chicken cooks, pick the sage leaves off the stems; discard the stems, then thinly slice the leaves. To the pan of reserved fond, add the butter; heat on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the sliced sage leaves, vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the brown butter sauce. Enjoy!
1
Prepare & start the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry and the fresh produce. Medium dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter the radishes lengthwise. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from the oven.
2
Finish the vegetables:
While the vegetables roast, core and medium dice the apple. Peel and thinly slice the shallot. Combine in a medium bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Carefully add to the sheet pan of partially roasted vegetables; stir to combine. Return to the oven and roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
3
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, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Make the brown butter sauce & serve your dish:
While the chicken cooks, pick the sage leaves off the stems; discard the stems, then thinly slice the leaves. To the pan of reserved fond, add the butter; heat on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the sliced sage leaves, vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the brown butter sauce. Enjoy!
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