Past Recipes
Braised Chicken, Apricots, and Currants

Braised Chicken, Apricots, and Currants with Roasted Fingerling Potatoes

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Recipe Details


Since her mother makes this warm and flavorful 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.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • 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
    navel orange
  • dried apricots
    dried apricots
  • shallot
  • light brown sugar
    1 tablespoon
    light brown sugar
  • white wine
    1/4 cup
    white wine
  • boneless chicken breasts
    boneless chicken breasts
  • currants
    2 tablespoons
  • unsalted butter
    2 packets
    unsalted butter

What You’ll Need

  • 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 spinach. Rinse potatoes and halve 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. Roast until golden and tender, about 18 minutes. Set aside.

  3. Sear Chicken

    Sear Chicken

    While potatoes roast, 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. Transfer chicken to a plate, skin-side up, and set aside. Reduce heat under pan to medium.

  4. Braise Chicken

    Braise Chicken

    Add shallot to pan 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 pan 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 vegetables 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. Stir butter into pan to melt until sauce is silky.

  6. Plate Braised Chicken

    Plate Braised Chicken

    Divide roasted potatoes and spinach between serving plates with chicken. Spoon sauce, currants, and apricots over chicken, then dig in!

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