Seared Chicken Thighs &  Glazed Apple with Cheesy Mashed Sweet Potatoes

Seared Chicken Thighs & Glazed Apple

with Cheesy Mashed Sweet Potatoes

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For this wholesome dish, juicy chicken thighs get a sophisticated lift from a topping of sweet grated apple, cooked briefly in the pan with rich demi-glace (a type of concentrated stock) for complex flavor. We’re serving it all with simple sides of sautéed kale and sweet potatoes mashed with melty white cheddar until smooth.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Chicken Thighs &  Glazed Apple with Cheesy Mashed Sweet Potatoes
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Grate the cheese on the large side of a box grater. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the apple on the large side of a box grater, discarding the core. 

Cook & mash the sweet potatoes:
2 Cook & mash the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated cheese and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the kale:
3 Cook the kale:

While the sweet potatoes cook, in a large 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 occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in half the vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons 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. Cover with foil to keep warm. 

Glaze the apple & serve your dish:
5 Glaze the apple & serve your dish:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the grated apple; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Add the demi-glace and 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until most of the liquid has cooked off. Add the remaining vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked chicken with the mashed sweet potatoes and cooked kale. Top the chicken with the glazed apple. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Grate the cheese on the large side of a box grater. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the apple on the large side of a box grater, discarding the core. 

2 Cook & mash the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated cheese and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook & mash the sweet potatoes:
Cook the kale:
3 Cook the kale:

While the sweet potatoes cook, in a large 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 occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in half the vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

4 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons 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. Cover with foil to keep warm. 

Cook the chicken:
Glaze the apple & serve your dish:
5 Glaze the apple & serve your dish:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the grated apple; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Add the demi-glace and 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until most of the liquid has cooked off. Add the remaining vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked chicken with the mashed sweet potatoes and cooked kale. Top the chicken with the glazed apple. Enjoy! 

Browse Steps
1 of 5