with Roasted Potatoes & Zucchini
- Time35-45 mins
To achieve the same irresistible flavors of slow-cooked chicken Marbella, we’re making our take on the classic sweet and savory sauce by cooking sweet prunes and briny olives together with a bit of vinegar and brown sugar. On the side, a simple duo of roasted potatoes and zucchini rounds out the meal.
Boneless, Skinless Chicken Breasts
TbspLight Brown Sugar
TbspItalian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
- Slotted Spatula
- Organic Extra Virgin Olive Oil
- Olive Wood Spoon
- Stainless Steel Sauté Pan
- Half-Sheet Pan
- Cutting Board
- Prep Bowls
- Chef’s Knife
Add to Basket
Master your flipping skills with this commercial-grade slotted turner. This spatula is designed for delicate fish, but we use this versatile tool for anything that requires a deft hand for tricky flipping, such as over-easy eggs, paper-thin crepes or even a burger. With its low-angled beveled edge and flexible blade, this turner slips easily between the pan and your dinner, ensuring even the most delicate meal remains in picture-perfect condition.
More…Add to Basket$4.99
tips & techniques
How To: Dice a Potato
Cut large for roasting, or small for soups and stews, there’s a special trick to quickly dicing a potato. Check out the video to see how our chefs do it.
Italian…Castelvetrano…How To: Take…Sherry VinegarCapersHow To:…Light Brown…ZucchiniHow To: Peel…GarlicYukon Gold…
Click for Tablet View
1Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Roughly chop the prunes. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Combine in a bowl.
2Roast the potatoes:
Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3Roast the zucchini:
While the potatoes roast, place the sliced zucchini on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.
4Cook the chicken:
While the zucchini roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
5Make the sauce:
To the pan of reserved fond, add the capers and chopped prune mixture; season with salt and pepper (if the pan seems dry, add 1 teaspoon of olive oil). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, vinegar, and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
6Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the roasted potatoes and roasted zucchini topped with the sliced chicken and sauce. Enjoy!