Seared Chicken

Wash and dry the fresh produce. Peel and small dice the shallot. Peel and finely chop the garlic. Peel the carrots; cut on an angle into ¼-inch-thick pieces. Core and small dice the pear.

In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 32 to 35 minutes, or until the water has been absorbed and the rice is tender. Remove from heat; fluff with a fork.

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a cutting board. When cool enough to handle, finely chop. Wipe out the pan.

While the rice continues to cook, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ¾ cup of water and cook, stirring occasionally, 12 to 14 minutes, or until the carrots have softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.

While the rice continues to cook, place the flour on a plate. Pat the chicken dry with paper towels; season both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess). In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm place.

Add the butter, cooked carrots, verjus and ¼ cup of water (be careful, as the liquid may splatter) to the pan of reserved fond; heat on medium-high until the butter has melted. Cook, stirring frequently, 3 to 4 minutes, or until the liquid has thickened and the carrots are thoroughly coated. Remove from heat and season with salt and pepper to taste. To the pot of cooked rice, add the pear and chopped kale. Stir to combine; season with salt and pepper to taste. Divide the finished rice, cooked chicken and glazed carrots between 4 dishes. Enjoy!