I chose this Blue Apron meal because it called for 2 ingredients that I don’t particularly care for – fennel and sunchokes. Over the last few years, I’ve had quite a bit of success with trying to enjoy foods that I didn’t previously enjoy (seafood, blue cheese,beets and tarragon to name a few). I’ve found that trying them in various preparations with different combinations of ingredients can really help.
Earthy vegetables and rosemary are roasted until golden and topped with tender chicken and a lemon-infused saba-grape sauce. Fennel fronds act as an herbaceous garnish for this warm, comforting dish.
While I still don’t love the flavor of sunchokes, they weren’t bad in this dish. Fennel is really growing on me. When it’s roasted like this, it gets nice and sweet and isn’t overly licorice-y. My husband really enjoyed this meal, and I was pretty happy with it too.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
Pan-Roasted Chicken with Saba-Grape Sauce, Roasted Fennel & Sunchokes
Makes: 2 Servings
Calories: About 690 Per Serving
2 Airline Chicken Breasts
4 Ounces Black Grapes
1 Fennel Bulb With Fronds
10 Ounces Purple Top Turnip
1 Red Onion
1/2 Pound Sunchokes
1 Bunch Rosemary
2 Tablespoons Butter
1 Tablespoon Saba
1. Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Halve the grapes lengthwise. Pick a few fennel fronds off the stems; mince the fronds. Separate the fennel stems and bulb; discard the stems. Halve the fennel bulb lengthwise. Remove and discard the core; large dice the bulb. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Cut off and discard the ends of the turnip; peel and small dice the turnip. Peel and slice the onion into thin wedges. Small dice the sunchokes. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.
2. Roast the vegetables:
Place the fennel bulb, diced turnip, onion, sunchokes and rosemary on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 26 to 28 minutes, or until browned and tender. Remove from the oven. Squeeze the juice of all 4 lemon wedges onto the roasted vegetables. Season with salt and pepper to taste; toss to thoroughly coat.
3. Cook the chicken:
While the vegetables roast, season the chicken with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken, skin side down first. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until the skin is browned and the chicken is cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the chicken with aluminum foil.
4. Make the saba-grape sauce:
Heat the pan of reserved fond on medium until hot. Add the grapes, lemon zest, saba and ¼ cup of water. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid has reduced and the grapes have softened. Turn off the heat and stir in the butter; season with salt and pepper to taste.
5. Plate your dish:
Divide the roasted vegetables between 2 plates. Top each with a piece of chicken and a few spoonfuls of the saba-grape sauce. Garnish with the fennel fronds. Enjoy!
Big Flavors Rating: 4 Stars