Past Recipes
Braised Chicken, Apricots, and Currants

Braised Chicken, Apricots, and Currants with Roasted Fingerling Potatoes

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Since her mother makes this warm and flavorful Popular Recipe 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 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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients and make sauce

    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.

  2. Roast potatoes

    Roast potatoes

    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.

  3. Sear chicken

    Sear chicken

    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.

  4. Braise chicken

    Braise chicken

    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.

  5. Wilt spinach and finish sauce

    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.

  6. Plate braised chicken

    Plate braised chicken

    Spoon sauce, currants, and apricots over braised chicken, and serve with roasted potatoes and spinach. Dig in!

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