Apple Cider-Glazed Bone-in Chicken

with smoky roasted sweet potato wedges

$9.95 per serving

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Fall is a many-textured season, with the slight chill to the air and the trees shedding their foliage into a beautiful reddish orange blanket for the earth. But nothing speaks to the fall spirit like apples, and specifically apple cider, warm or cold. This dinner will blanket you with its delightful "fall" flavor, a sauce that combines apple cider with sweet honey and tangy mustard perfectly combining with succulent chicken. Sweet potatoes make for that perfect fall side, filling us up for the cold winter to come.

In Your Box (serves 2)

  • 2 tsp. Grainy Mustard
  • ½ fl. oz. Honey
  • 3 fl. oz. Apple Cider
  • 2 Bone-in Skin-On Chicken Breasts
  • Info
    1 oz. Butter
  • 1 Shallot
  • 6 Chive Sprigs
  • Info
    2 tsp. Chicken Demi-Glace
  • 18 oz. Sweet Potato
  • 2 tsp. Chile and Cumin Rub
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Sweet Potatoes

    Roast the Sweet Potatoes

    Slice sweet potato into ½" wedges. Toss sweet potatoes with 1 Tbsp. olive oil and seasoning blend on prepared baking sheet. Massage oil into potatoes. Spread into a single layer on one half and roast in hot oven, 15 minutes. Carefully, remove from oven and flip wedges. Roast until tender, 15-20 minutes. While potatoes roast, prepare remaining ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Mince chives. Peel and halve shallot. Slice thinly. Cut butter into four pieces. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and pepper.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    After sweet potato has cooked 5 minutes, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes. Flip, and cook until golden brown, 2-3 minutes. Transfer to empty half of prepared baking sheet, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 16-17 minutes. Rest cooked chicken at least 5 minutes. Wipe pan clean and reserve. While chicken rests, make sauce.

  • Step 4 - Make the Sauce

    Make the Sauce

    Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add shallots and stir often until softened, 4-5 minutes. Add apple cider, honey, mustard, and demi-glace and stir to combine. Cook until liquid is reduced by half, 1-2 minutes. Stir in butter until combined. Add cooked chicken and flip to coat. Remove from burner.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce over chicken and garnishing chicken with chives. Bon appétit!