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Browned Butter & Caper Chicken

with Roasted Vegetables

Customer Favorite
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This classic French sauce of browned butter, capers, parsley, and lemon turns pan-seared chicken and roasted cauliflower and potato into sophisticated fare.

fresh
ingredients
Browned Butter & Caper Chicken with Roasted Vegetables
Title
  • ¾ lb Boneless, Skinless Chicken Thighs
  • 2 cloves Garlic
  • 1 Russet Potato
  • 2 Tbsps Butter
  • 4 Carrots
  • 1 Tbsp Capers
  • 1 Tbsp Red Wine Vinegar
  • 1 Yellow Onion
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the vegetables:
1 Prepare the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut the carrots into 2-inch pieces. Small dice the potato. Peel the onion and quarter lengthwise.

Roast the vegetables:
2 Roast the vegetables:

Place the garlic, carrots, potato, and onion on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a plate.

Make the sauce:
4 Make the sauce:

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

Plate your dish:
5 Plate your dish:

Divide the roasted vegetables between 2 dishes. Top with the cooked chicken and sauce. Enjoy!

Tips from Home Chefs

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!

Get This Recipe Delivered
Prepare the vegetables:
1 Prepare the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut the carrots into 2-inch pieces. Small dice the potato. Peel the onion and quarter lengthwise.

2 Roast the vegetables:

Place the garlic, carrots, potato, and onion on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the vegetables:
Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a plate.

4 Make the sauce:

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

Make the sauce:
Plate your dish:
5 Plate your dish:

Divide the roasted vegetables between 2 dishes. Top with the cooked chicken and sauce. Enjoy!