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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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 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

  2. 2


    peel and ¼"slice parsnip peel and ½" 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 ½ cup liquid mash with ¼ cup liquid ¼ 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


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