Meal Kit

Fig-glazed Bone-in Chicken

with parsnip apple mash and garlic swiss chard

Prep & Cook Time: 60+ min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
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In Your Box (serves 2)

  • 16 oz. Bone-in Skin-On Chicken Breasts
  • 8 oz. Parsnips
  • 1 Fuji Apple
  • 6 oz. Swiss Chard
  • 1 Tbsp. Fig Preserves
  • 1 fl. oz. Red Cooking Wine
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    570
  • Carbohydrates
    40g
  • Net Carbs
    33g
  • Fat
    22g
  • Protein
    50g
  • Sodium
    390mg

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
  1. 1

    Sear and roast chicken

    pat chicken dry, season with 1/4 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
  2. 2

    prep

    peel and 1/4"slice parsnip

    peel and 1/2" dice apple

    thinly slice swiss chard stems, coarsely chop leaves
  3. 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 1/2 cup liquid

    mash with 1/4 cup liquid 1/4 tsp salt, pinch pepper
  4. 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
  5. 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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