Danielle Jonas’s Pan-Roasted Chicken with Saba-Grape Sauce

New mom Danielle Jonas, wife of heartthrob and Jonas Brothers singer, Kevin Jonas, had our mouths watering with this savory Pan-Roasted Chicken meal that she made via the recipe from Blue Apron.  We’re sharing all the pertinent information below.

Ingredients

1. 2 Airline Chicken Breasts
2. 4 Ounces Black Grapes
3. 1 Fennel Bulb With Fronds
4. 1 Lemon
5. 10 Ounces Purple Top Turnip
6. 1 Red Onion
7. ½ Pound Sunchokes
8. 1 Bunch Rosemary
9. 2 Tablespoons Butter
10. 1 Tablespoon Saba

Preparation

• 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.

 Directions for Roasted 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.

Directions for 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.

Directions for 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.

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!