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Tuscan Chicken & Green Lentil Stew

with Parmesan Cheese & Capers

  • Group Created with Sketch.
    50-60 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 600 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this comforting cold-weather dish, we’re serving Italian-spiced chicken over green lentils and vegetables cooked in a light, savory tomato broth.

Tuscan Chicken & Green Lentil Stew with Parmesan Cheese & Capers
  • 2 Boneless, Skinless Chicken Breasts
  • 2 Carrots
  • 1 Red Onion
  • 2 cloves Garlic
  • ½ cup French Green Lentils
  • 1 bunch Collard Greens
  • 2 Tbsps Tomato Paste
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)
  • 2 Tbsps Crumbled Goat Cheese

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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.

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Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook, uncovered, 27 to 29 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute.

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Peel and medium dice the carrots. Roughly chop the capers. Remove and discard the stems from the collard greens; roughly chop the leaves.

Prepare the ingredients:
Cook the chicken:
3 Cook the chicken:

While the lentils continue to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. In a large pan, heat 2 teaspoons of olive oil medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

4 Cook the vegetables:

Add the sliced onion, chopped garlic, and diced carrots to pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook, on medium-high, stirring frequently, 4 to 5 minutes, or until softened and fragrant. Add the tomato paste, remaining spice blend, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minutes, or until dark red and fragrant. Add the chopped collard greens and 2 cups of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 8 to 9 minutes, or until the collard greens have wilted and the liquid has thickened.

Cook the vegetables:
Slice the chicken & serve your dish:
6 Slice the chicken & serve your dish:

Slice the cooked chicken on an angle. Add the cooked lentils and half the vinegar to the pan of cooked vegetables. Stir to combine. Season with salt and pepper to taste. In a bowl, combine the chopped capers, cheese, and remaining vinegar. Drizzle with olive oil; season with salt and pepper to taste. Top the finished lentils and vegetables with the sliced chicken and caper-cheese mixture. Enjoy!