Meal Kit
Fig-glazed Bone-in Chicken
with parsnip apple mash and garlic swiss chard
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Chef
Nigel Palmer
In Your Box (serves 2)
- 16 oz. Bone-in Skin-On Chicken Breasts
- 1 Fuji Apple
- 8 oz. Parsnips
- 2 Garlic Cloves
- 6 oz. Swiss Chard
- 1 fl. oz. Red Cooking Wine
- 1 Tbsp. Fig Preserves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories575
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Carbohydrates40g
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Fat22g
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Protein50g
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Sodium393mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Sear and roast chicken
pat chicken dry, season with ¼ tsp salt, pinch pepper med NS pan, med-high heat, 1 tsp oil skin-side down in cold pan then place on heat cook 3-5 minutes until skin is crispy and browned, flip and cook 2-3 minutes remove to prepped BS and roast in 425 oven until temp, 12-15 minutes
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2 prep
peel and ¼"slice parsnip peel and ½" dice apple thinly slice swiss chard stems, coarsely chop leaves
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3 make mash
small pot parsnips and water to cover, high heat, bring to boil and boil for 8 minutes add apples cover and boil until apples and parsnips are tender but not mushy, 5-8 minutes drain, save ½ cup liquid mash with ¼ cup liquid ¼ tsp salt, pinch pepper
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4 cook chard
same pan, 2 tsp oil, med-high heat add stems and cook 2 minutes, add garlic and cook until aromatic, 30-60 seconds Add leaves and pinch s+p, cook until wilted, 1-2 minutes
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5 make sauce and plate
same pan, med-high heat fig preserves, 2 Tbsp water, pinch s+p boil until a syrup, 1-2 minutes
plate
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