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

  • Calories
    726
  • Carbohydrates
    70g
  • Fat
    36g
  • Protein
    30g
  • Sodium
    1206mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Start the Sweet Potatoes
    1

    Start the Sweet Potatoes

    Slice sweet potato into ½" wedges. Place sweet potato on prepared baked sheet and toss with 1 Tbsp. olive oil and chile and cumin rub. Massage oil into potatoes. Spread into a single layer on one half and roast in hot oven, 15 minutes. Remove from oven and flip wedges. Sweet potato will finish cooking in a later step. While potatoes roast, cook chicken.

  • Step 2 - Cook Chicken and Finish Sweet Potatoes
    2

    Cook Chicken and Finish Sweet Potatoes

    Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. 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 until golden brown, 2-3 minutes per side. 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 cooks, prepare ingredients

  • Step 3 - Prepare the Ingredients
    3

    Prepare the Ingredients

    Mince chives. Peel and halve shallot. Slice thinly. Cut butter into four pieces.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    When chicken has 5 minutes left to cook, 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 a pinch of salt and stir to combine. Cook until liquid is reduced by half, 1-2 minutes. Add butter one piece at a time and stir until combined. Add cooked chicken and flip to coat. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

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