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Cherry-Glazed Chicken
with Garlic Mashed Potatoes & Braised Collard Greens
50 MIN
2 Servings
From the Test Kitchen
In this simple dish, our sour cherry spread combines with butter and a bit of tangy verjus to make the unique glaze for our chicken. Tender collard greens and potatoes mashed with crème fraîche and garlic round out the meal.
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NutritionPER SERVING
-
Calories650 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ¾ lb Red Potatoes
- 1 bunch Collard Greens
- 2 cloves Garlic
- 2 Tbsps Butter
- 2 Tbsps Crème Fraîche
- 2 Tbsps Verjus Rouge
-
1 Tbsp Sour Cherry Spread
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; thinly slice the leaves. Large dice the potatoes. In a bowl, whisk together the cherry spread, half the verjus, and 2 tablespoons of water.
2
Braise the collard greens:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the sliced collard greens and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the remaining verjus and ¾ cup of water. Loosely cover the pan with aluminum foil and cook, stirring occasionally, 10 to 12 minutes, or until the collard greens are softened and the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with the aluminum foil to keep warm. Rinse and wipe out the pan.
3
Cook & mash the potatoes:
While the collard greens cook, add the diced potatoes and remaining chopped garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same 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 plate.
5
Finish the glaze & serve your dish:
Add the glaze (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste. Serve the cooked chicken with the mashed potatoes and braised collard greens. Top the chicken with the finished glaze. Enjoy!
1
Prepare the ingredients & start the sauce:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; thinly slice the leaves. Large dice the potatoes. In a bowl, whisk together the cherry spread, half the verjus, and 2 tablespoons of water.
2
Braise the collard greens:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the sliced collard greens and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the remaining verjus and ¾ cup of water. Loosely cover the pan with aluminum foil and cook, stirring occasionally, 10 to 12 minutes, or until the collard greens are softened and the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with the aluminum foil to keep warm. Rinse and wipe out the pan.
3
Cook & mash the potatoes:
While the collard greens cook, add the diced potatoes and remaining chopped garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same 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 plate.
5
Finish the glaze & serve your dish:
Add the glaze (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste. Serve the cooked chicken with the mashed potatoes and braised collard greens. Top the chicken with the finished glaze. Enjoy!
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