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Seared Chicken Thighs
with Cipollini Onions & Kumquats
50 minWellness at Blue Apron
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4 Servings
- Est. 510 Cals/serving
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Cipollini onions are a famously sweet variety with a distinctive broad shape. In a nod to a traditional Italian side dish, we’re preparing them “agrodolce” style—cooking them with a splash of balsamic vinegar, whose fruity tang balances their flavor. Tossed with fregola sarda pasta, the onions perfectly complement our chicken, which we’re serving in a bright sauce of golden raisins and kumquats—a unique citrus fruit whose thin, edible peel carries intense flavor.
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fresh
ingredients
Title
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12 Boneless, Skinless Chicken Thighs
- 1 cup Fregola Sarda Pasta
- 6 oz Cipollini Onions
- 2 oz Kumquats
- 1 large bunch Parsley
- 3 Tbsps Roasted Almonds
- 2 Tbsps Balsamic Vinegar
- 1½ Tbsps Golden Raisins
- 1 Shallot
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the onions; cut into bite-sized wedges. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves, keeping the remaining leaves whole. Peel and finely chop the shallot. Thinly slice the kumquats into rounds; remove and discard the seeds. Roughly chop the almonds.
2
Cook the pasta:
Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the onions & finish the pasta:
While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onions and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the vinegar (be careful, as the vinegar may splatter) and cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked pasta. Add the chopped parsley; drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken in a single, even layer. Cook, turning occasionally, 7 to 9 minutes per batch, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.
5
Make the sauce:
Add the raisins and shallot to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the kumquats and ¼ cup of water. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta and cooked chicken between 4 dishes. Top with the sauce. Garnish with the almonds and whole parsley leaves. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the onions; cut into bite-sized wedges. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves, keeping the remaining leaves whole. Peel and finely chop the shallot. Thinly slice the kumquats into rounds; remove and discard the seeds. Roughly chop the almonds.
2
Cook the pasta:
Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the onions & finish the pasta:
While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onions and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the vinegar (be careful, as the vinegar may splatter) and cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked pasta. Add the chopped parsley; drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken in a single, even layer. Cook, turning occasionally, 7 to 9 minutes per batch, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.
5
Make the sauce:
Add the raisins and shallot to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the kumquats and ¼ cup of water. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta and cooked chicken between 4 dishes. Top with the sauce. Garnish with the almonds and whole parsley leaves. Enjoy!
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