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Seared Chicken

with Sautéed Purple Potatoes, Kale & Apple

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re serving crispy-skinned chicken over a hearty sauté of purple potatoes, Granny Smith apple and kale. Purple potatoes (popular throughout South America) add gorgeous color and deeper flavor to the savory-sweet sauté, which gets a mild kick from whole grain mustard. To round out our elegant meal, we’re topping it all off with a simple, delicious pan sauce.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the onion. Remove and discard the kale stems; roughly chop the leaves. Peel, core and medium dice the apple.

Brown the potatoes:
2 Brown the potatoes:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened.

Finish the vegetables:
3 Finish the vegetables:

Add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the kale, apple and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the almonds, mustard and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

Cook the chicken:
4 Cook the chicken:

While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.

Make the pan sauce:
5 Make the pan sauce:

Add the butter and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished vegetables and cooked chicken between 2 plates. Top with a few spoonfuls of the pan 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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the onion. Remove and discard the kale stems; roughly chop the leaves. Peel, core and medium dice the apple.

2 Brown the potatoes:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened.

Brown the potatoes:
3 Finish the vegetables:

Add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the kale, apple and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the almonds, mustard and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

4 Cook the chicken:

While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.

Cook the chicken:
Make the pan sauce:
5 Make the pan sauce:

Add the butter and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished vegetables and cooked chicken between 2 plates. Top with a few spoonfuls of the pan sauce. Enjoy!

Plate your dish: