Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Sour Cherry-Glazed Chicken Thighs

with Broccoli & Mashed Sweet Potatoes

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

These juicy chicken thighs get a delightfully tangy upgrade with a seasonal favorite, sour cherry, whose flavor also cuts through the richness of buttery mashed sweet potatoes. Broccoli sautéed with a bit of scallion rounds out the dish.

Get Cooking
fresh
ingredients
Sour Cherry-Glazed Chicken Thighs with Broccoli & Mashed Sweet Potatoes
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the cherry spread, vinegar, soy glaze, and 1/4 cup of water

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

Add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm. 

Cook the broccoli:
3 Cook the broccoli:

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate. Cover with the aluminum foil to keep warm. Wipe out the pan. 

Cook & glaze the chicken:
4 Cook & glaze the chicken:

While the sweet potatoes continue to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 5 minutes. Add the glaze. Continue to cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is thickened and the chicken is cooked through. Turn off the heat. 

Serve your dish:
5 Serve your dish:

Serve the glazed chicken with the mashed sweet potatoes and cooked broccoli. Top the chicken with any remaining glaze from the pan. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the cherry spread, vinegar, soy glaze, and 1/4 cup of water

2 Cook & mash the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm. 

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

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate. Cover with the aluminum foil to keep warm. Wipe out the pan. 

4 Cook & glaze the chicken:

While the sweet potatoes continue to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 5 minutes. Add the glaze. Continue to cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is thickened and the chicken is cooked through. Turn off the heat. 

Cook & glaze the chicken:
Serve your dish:
5 Serve your dish:

Serve the glazed chicken with the mashed sweet potatoes and cooked broccoli. Top the chicken with any remaining glaze from the pan. Garnish with the sliced green tops of the scallions. Enjoy!