Pan-Seared Chicken Verjus with Pearled Barley & Mushrooms à la Grecque

Pan-Seared Chicken Verjus

with Pearled Barley & Mushrooms à la Grecque

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Verjus, from the French words for “green juice,” is a sweet and delectably tangy condiment that’s been popular in European cuisine since the Middle Ages. It’s simply the juice of grapes, pressed just before the fruit ripens. Delightfully tart and perfect for adding balance to stews and broths, verjus is making a gourmet comeback in American kitchens. We’re using it in a broth, adding crisp flavor to this classically-inspired dish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
Pan-Seared Chicken Verjus with Pearled Barley & Mushrooms à la Grecque
Title
  • 2 Skin-On, Boneless Chicken Breasts
  • ¾ cup Pearled Barley
  • 6 oz Cremini Mushrooms
  • 3 cloves Garlic
  • 2 Carrots
  • 2 oz Peeled Cipollini Onions
  • 1 bunch Swiss Chard
  • 1 bunch Thyme
  • 3 Tbsps Chicken Demi-Glace
  • ¼ cup Verjus
time-saving
tips & techniques
Cook the barley:
1 Cook the barley:

Heat a medium pot of salted water to boiling on high. Once boiling, add the barley. Cook 25 to 27 minutes, or until tender. Remove from heat. Drain thoroughly and transfer to a large bowl.

Prepare the ingredients:
2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. Quarter the mushrooms. Peel and thinly slice the garlic. Peel the carrots and cut into thin rounds. Separate the chard stems and leaves. Thinly slice the stems; roughly chop the leaves. Pick the thyme off the stems; discard the stems and roughly chop the leaves.

Cook the chicken:
3 Cook the chicken:

While the barley continues to cook, pat the chicken dry with paper towels; season both sides with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken, skin sides down. Cook 5 to 7 minutes per side, or until golden brown and cooked through (the juices should run clear). Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil. Set aside.

Cook the chard & finish the barley:
4 Cook the chard & finish the barley:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the chard stems and half the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chard leaves and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until wilted. Transfer to the bowl of barley. Drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Wipe out the pan.

Cook the vegetables:
5 Cook the vegetables:

In the same pan used to cook the chard, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and onions. Cook, stirring occasionally, 4 to 6 minutes, or until the mushrooms are browned and the onions are tender. Add the carrots, thyme and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the carrots are slightly tender.

Finish & plate your dish:
6 Finish & plate your dish:

Add the chicken demi-glace, verjus and 1 cup of water to the pan of vegetables. Cook, stirring occasionally, 3 to 5 minutes, or until slightly reduced. Add the chicken; cook, occasionally spooning the broth over it, 1 to 2 minutes, or until heated through. Remove from heat. Transfer the chicken to a clean work surface. Slice the rested chicken crosswise. Divide the finished barley between two bowls. Top with the cooked vegetables, sliced chicken and verjus broth. Enjoy!

Tips from Home Chefs

Cook the barley:
1 Cook the barley:

Heat a medium pot of salted water to boiling on high. Once boiling, add the barley. Cook 25 to 27 minutes, or until tender. Remove from heat. Drain thoroughly and transfer to a large bowl.

2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. Quarter the mushrooms. Peel and thinly slice the garlic. Peel the carrots and cut into thin rounds. Separate the chard stems and leaves. Thinly slice the stems; roughly chop the leaves. Pick the thyme off the stems; discard the stems and roughly chop the leaves.

Prepare the ingredients:
Cook the chicken:
3 Cook the chicken:

While the barley continues to cook, pat the chicken dry with paper towels; season both sides with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken, skin sides down. Cook 5 to 7 minutes per side, or until golden brown and cooked through (the juices should run clear). Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil. Set aside.

4 Cook the chard & finish the barley:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the chard stems and half the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chard leaves and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until wilted. Transfer to the bowl of barley. Drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Wipe out the pan.

Cook the chard & finish the barley:
Cook the vegetables:
5 Cook the vegetables:

In the same pan used to cook the chard, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and onions. Cook, stirring occasionally, 4 to 6 minutes, or until the mushrooms are browned and the onions are tender. Add the carrots, thyme and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the carrots are slightly tender.

6 Finish & plate your dish:

Add the chicken demi-glace, verjus and 1 cup of water to the pan of vegetables. Cook, stirring occasionally, 3 to 5 minutes, or until slightly reduced. Add the chicken; cook, occasionally spooning the broth over it, 1 to 2 minutes, or until heated through. Remove from heat. Transfer the chicken to a clean work surface. Slice the rested chicken crosswise. Divide the finished barley between two bowls. Top with the cooked vegetables, sliced chicken and verjus broth. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6