Apricot Ancho Chicken
with Roasted Potatoes and a Lemony Salad
Want to add tons of restaurant-level flavor to your chicken with almost no effort? Allow us to introduce you to the mighty pan sauce. Here, sweet apricot jam, savory chicken stock, and smoky ancho chili powder mingle with the fond—the crispy bits and drippings left by the chicken—to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up a side of crispy roasted potatoes that wouldn’t say no to some of this smoky sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Breasts
2 tablespoon
Apricot Jam
1 unit
Lemon
2 ounce
Mixed Greens
1 teaspoon
Ancho Chili Powder
1 unit
Shallot
12 ounce
Yukon Gold Potatoes
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 tablespoon
Olive Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, halve, peel, and thinly slice shallot. Halve lemon. In a small bowl, combine jam, stock concentrate, half the chili powder, and ¼ cup water (⅓ cup for 4 servings).
In a second small bowl, combine shallot, juice from lemon halves, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside, stirring occasionally, until ready to serve.
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a plate. Add jam mixture to pan and cook until slightly thickened, 2-3 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
In a large bowl, toss together mixed greens, pickled shallot (and pickling liquid), a large drizzle of olive oil, and a pinch of salt and pepper.
Divide potatoes, chicken, and salad between plates. Top chicken with sauce and serve.
