Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Seared Chicken & Pan Sauce

with Sautéed Potato & Apple

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

To jazz up simple seared chicken, we’re serving a seasonal medley featuring crisp apple, whose sweetness is perfectly contrasted by sharp Dijon mustard.

fresh
ingredients
Seared Chicken & Pan Sauce with Sautéed Potato & Apple
Title
  • 2 Boneless, Skinless Chicken Thighs
  • 1 Apple
  • 1 bunch Kale
  • 1 Red Onion
  • ¾ lb Golden Potatoes
  • 2 Tbsps Butter
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Verjus Blanc
  • 1 Tbsp Whole Grain Dijon Mustard
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Quarter the potato lengthwise; cut crosswise into ½-inch pieces. Peel, quarter, and core the apple; cut crosswise into ½-inch pieces. Peel and medium dice the onion.

Cook the kale:
2 Cook the kale:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced potato; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until golden brown. Add the sliced apple and diced onion; season with salt and pepper. (If the pan seems dry, and a drizzle of olive oil.) Cook, stirring occasionally, 7 to 8 minutes, or until slightly softened. Add the cooked kale and mustard; cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Loosely cover with aluminum foil to keep warm.

Cook the chicken:
4 Cook the chicken:

While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.

Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

Add the verjus, butter, and ¼ cup of water to the pan of reserved fond (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Season with salt and pepper to taste. Serve the cooked chicken with the cooked vegetables. Top with the pan sauce and almonds. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Quarter the potato lengthwise; cut crosswise into ½-inch pieces. Peel, quarter, and core the apple; cut crosswise into ½-inch pieces. Peel and medium dice the onion.

2 Cook the kale:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Cook the kale:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced potato; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until golden brown. Add the sliced apple and diced onion; season with salt and pepper. (If the pan seems dry, and a drizzle of olive oil.) Cook, stirring occasionally, 7 to 8 minutes, or until slightly softened. Add the cooked kale and mustard; cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Loosely cover with aluminum foil to keep warm.

4 Cook the chicken:

While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.

Cook the chicken:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

Add the verjus, butter, and ¼ cup of water to the pan of reserved fond (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Season with salt and pepper to taste. Serve the cooked chicken with the cooked vegetables. Top with the pan sauce and almonds. Enjoy!