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Braised Chicken, Apricots, and Currants

Braised Chicken, Apricots, and Currants with Roasted Fingerling Potatoes

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On the menu Jan 14 — Jan 20

Since her mother makes this warm and flavorful Encore dish for just about every celebratory occasion, Chef Elana affectionately calls it “holiday chicken.” It’s super easy to make, but also feels really impressive to serve. Perfectly pan-seared chicken breasts are doused in a sauce of fresh orange juice, brown sugar, and white wine, and braised with shallots, apricots, and currants for a sweet and tangy balance. Roasted alongside tender fingerling potatoes, the aroma alone will bring some holiday magic to your kitchen, in any season.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 790
  • Protein 41g
  • Total Carb 73g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    • 3 ounces
    • baby spinach
  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • navel orange
    • 1
    • navel orange
  • dried apricots
    • 8
    • dried apricots
  • shallot
    • 1
    • shallot
  • light brown sugar
    • 1 tablespoon
    • light brown sugar
  • white wine
    • 1/4 cup
    • white wine
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • currants
    • 2 tablespoons
    • currants
  • unsalted butter
    • 2 packets
    • unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium high-sided ovenproof pan