We ship wine to the following states:
×
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.
Seared Chicken Thighs
with Cipollini Onions & Kumquats
50 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 510 Cals/serving
-
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.
Get Cooking
fresh
ingredients
Title
-
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!
Tips from Home Chefs
About Blue Apron
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