Chicken & Brown Butter-Grape Sauce

with Fennel & Kale Farro

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
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To top simply seared chicken, we’re making a savory-sweet seasonal pan sauce of brown butter and juicy grapes—cooked in the fond from the pan to build layers of rich, aromatic flavor.

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ingredients
Chicken & Brown Butter-Grape Sauce with Fennel & Kale Farro
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • 4 oz Grapes
  • 2 cloves Garlic
  • 1 Fennel Bulb
  • 1 bunch Kale
  • 1 bunch Thyme
  • 4 Tbsps Butter
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Crème Fraîche
  • ½ cup All-Purpose Flour
tried-and-true
kitchen tools
step-by-step
instructions
Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Halve the grapes.

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Add the prepared fennel and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Coat & cook the chicken:
4 Coat & cook the chicken:

Meanwhile, place the flour on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess flour before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Make the sauce:
5 Make the sauce:

In the pan of reserved fond, heat the butter and whole thyme sprigs on medium-high until the butter has melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the almonds, halved grapes, and remaining vinegar (carefully, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Taste, then season with salt and pepper if desired.

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked vegetables, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Serve the finished farro topped with the cooked chicken and sauce. Enjoy! 

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Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Halve the grapes.

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Add the prepared fennel and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Coat & cook the chicken:

Meanwhile, place the flour on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess flour before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Coat & cook the chicken:
Make the sauce:
5 Make the sauce:

In the pan of reserved fond, heat the butter and whole thyme sprigs on medium-high until the butter has melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the almonds, halved grapes, and remaining vinegar (carefully, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked vegetables, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Serve the finished farro topped with the cooked chicken and sauce. Enjoy! 

Finish the farro & serve your dish: