Chicken & Pancetta-Artichoke Sauce with Creamy Mashed Potatoes & Almond-Grape Salad
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Chicken & Pancetta-Artichoke Sauce

with Creamy Mashed Potatoes & Almond-Grape Salad

45 MIN
+$11.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Both simple and sophisticated, this seasonal dish stars a classic duo of chicken and mashed potatoes—elevated by a rich, bright pan sauce of pancetta, marinated artichokes, fresh rosemary, butter, and more.

INGREDIENT IN FOCUS
Italian pancetta is seasoned, salt-cured meat made from pork belly (similar to bacon, but not smoked), which adds incredible depth of flavor and pleasant saltiness to a variety of dishes.
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  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
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fresh
ingredients
Chicken & Pancetta-Artichoke Sauce with Creamy Mashed Potatoes & Almond-Grape Salad
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 3 oz Diced Pancetta
  • ¼ cup Marinated Artichoke Hearts
  • 1 bunch Rosemary
  • 1 Shallot
  • 2½ Tbsps Chicken Demi-Glace
  • 1 Tbsp Verjus Rouge
  • 4 oz Red Seedless Grapes
  • 1 bunch Parsley
  • 1 head Butter Lettuce
  • 1 Tbsp Fig Spread
  • ¾ lb Potatoes
  • ¼ cup Cream
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Apple Cider Vinegar
  • 1 oz Salted Butter
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; finely chop the leaves. Roughly chop the artichokes. Remove and discard any stems from the grapes; halve the grapes. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the parsley leaves and stems.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and 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 cream and half the butter; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. 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 and loosely cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the pancetta-artichoke sauce
4 Make the pancetta-artichoke sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced shallot, chopped rosemary leaves, and chopped artichokes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pancetta is cooked through. Add the demi-glace (carefully, as the liquid may splatter), verjus, and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the remaining butter until melted and combined.

Make the salad & serve your dish
5 Make the salad & serve your dish

In a large bowl, combine the fig spread, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Whisk until combined. Add the halved grapes and lettuce leaves; toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and salad. Top the chicken and potatoes with the pancetta-artichoke sauce and chopped parsley. Garnish the salad with the almonds. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; finely chop the leaves. Roughly chop the artichokes. Remove and discard any stems from the grapes; halve the grapes. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the parsley leaves and stems.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and 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 cream and half the butter; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes
Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. 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 and loosely cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the pancetta-artichoke sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced shallot, chopped rosemary leaves, and chopped artichokes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pancetta is cooked through. Add the demi-glace (carefully, as the liquid may splatter), verjus, and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the remaining butter until melted and combined.

Make the pancetta-artichoke sauce
Make the salad & serve your dish
5 Make the salad & serve your dish

In a large bowl, combine the fig spread, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Whisk until combined. Add the halved grapes and lettuce leaves; toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and salad. Top the chicken and potatoes with the pancetta-artichoke sauce and chopped parsley. Garnish the salad with the almonds. Enjoy!

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