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Seared Chicken Thighs & Roasted Vegetables

with Sauce Grenobloise

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This dish is bursting with the bright flavors of southern France thanks to sauce Grenobloise, a classic sauce named for the city of Grenoble. It starts with a base of brown butter—or butter that has been cooked to develop a deep, nutty flavor—to which capers, lemon juice, and parsley are added. The result is a deliciously rich, briny, tangy topping for our crispy-skinned chicken. To complete the meal, we’re roasting cauliflower (yours may be a white, green, orange, or purple variety) and potatoes with shallot and garlic, which turn pleasantly sweet in the oven.

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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the garlic; halve each clove lengthwise, then crosswise. Cut out and discard the cauliflower core; cut the head into small florets. Small dice the potatoes. Peel the shallot and quarter lengthwise. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Roast the vegetables:
2 Roast the vegetables:

Place the garlic, cauliflower, potatoes and shallot on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven; season with salt and pepper to taste.

Cook the chicken:
4 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down, and cook, loosely covering the pan with aluminum foil, 6 to 8 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 3 to 4 minutes, loosely covering the pan with foil, 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 sauce:
5 Make the sauce:

While the vegetables continue to roast, add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 1 to 2 minutes, or until golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the capers and the juice of all 4 lemon wedges. 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 stir in the parsley; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

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

Tips from Home Chefs

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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
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the garlic; halve each clove lengthwise, then crosswise. Cut out and discard the cauliflower core; cut the head into small florets. Small dice the potatoes. Peel the shallot and quarter lengthwise. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

2 Roast the vegetables:

Place the garlic, cauliflower, potatoes and shallot on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven; season with salt and pepper to taste.

Roast the vegetables:
Cook the chicken:
4 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down, and cook, loosely covering the pan with aluminum foil, 6 to 8 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 3 to 4 minutes, loosely covering the pan with foil, 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.

5 Make the sauce:

While the vegetables continue to roast, add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 1 to 2 minutes, or until golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the capers and the juice of all 4 lemon wedges. 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 stir in the parsley; season with salt and pepper to taste.

Make the sauce:
Plate your dish:
6 Plate your dish:

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