Braised Chicken, Apricots, and Currants with Roasted Fingerling Potatoes
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Ingredients & Equipment
What we send
- 3 ouncesbaby spinach
- 12 ouncesfingerling potatoes
- 1navel orange
- 2 ouncesdried apricots
- 1 tablespoonlight brown sugar
- 1/4 cupwhite wine
- 2boneless chicken breasts
- 2 tablespoonscurrants
- 3 packetsunsalted butter
What You’ll Need
- baking sheet
- 10" medium high-sided ovenproof pan
Prepare ingredients and make sauce
Preheat oven to 425ºF. Rinse all produce. Pat spinach dry with paper towel. Halve potatoes lengthwise. Halve orange. Quarter apricots. Peel shallot and thinly slice into rings. In a medium bowl, whisk together brown sugar, white wine, juice of 1 orange, 1 teaspoon olive oil, ¼ teaspoon salt, and pepper as desired to make sauce. Set aside until Step 4.
On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, then arrange cut-side down in a single layer, spacing apart as much as possible to help them crisp. Roast until golden and tender, about 18 minutes. Meanwhile, pat chicken dry with paper towel and season all over with ½ teaspoon salt.
Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, about 5 minutes. Flip and brown on opposite side, about 1 minute more (you're just getting a flavorful sear on the outside here—the chicken will finish cooking in the oven). Transfer chicken to a plate, skin-side up. Reduce heat under pan to medium.
Add shallot to pan, still over medium heat, and cook, stirring, to soften, 2 minutes. Remove pan from heat. Add half of sauce, scraping up brown bits from bottom of pan. Scatter currants and apricots around in pan, then cover with remaining sauce. Return chicken to pan skin-side up, nestling into sauce. Transfer to oven and roast (with potatoes) until chicken is cooked through and no longer pink, 10-12 minutes.
Wilt spinach and finish sauce
Once potatoes are golden, add spinach and 1 teaspoon olive oil to baking sheet, toss to combine with potatoes, then spread in an even layer. Return to oven and continue roasting until spinach is wilted, 2 minutes more. Once chicken is cooked through, using a slotted spoon or tongs, transfer chicken to serving plates, leaving sauce behind in pan, off heat. Stir in butter to melt until sauce is silky.
Plate braised chicken
Spoon sauce, currants, and apricots over braised chicken, and serve with roasted potatoes and spinach. Dig in!