Seared Chicken & Mashed Potatoes

with Mushroom Pan Sauce

45 MIN

2 Servings

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From the Test Kitchen

Tonight’s simple dish gets a sophisticated lift from a pan sauce made with earthy cremini mushrooms and fragrant thyme. It’s a comforting companion for seared chicken, served with mashed potatoes and garlic-sautéed kale—yours may be green curly, dark green lacinato, or red.

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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel and roughly chop the garlic. Remove and discard the stems of the kale; roughly chop the leaves. Quarter the mushrooms. Pick half the thyme leaves off the stems; discard the stems and roughly chop the leaves. Keep the remaining thyme sprigs whole.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water; cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover and set aside in a warm place.

3 Cook the kale:

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add half the verjus and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the liquid has cooked off. Season with salt and pepper to taste. Transfer to a bowl and cover with aluminum foil; set aside in a warm place. Rinse and wipe out the pan.

4 Cook the chicken:

While the potatoes continue to cook, 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 5 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.

5 Make the mushroom pan sauce:

Add the quartered mushrooms and whole thyme sprigs to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, without stirring, 2 to 3 minutes, or until browned and slightly softened. Add the remaining verjus and 1/4 cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until most of the liquid has cooked off. Turn off the heat. Carefully remove and discard the thyme sprigs. Stir in the crème fraîche. Season with salt and pepper to taste.

6 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked kale. Top the chicken with the mushroom pan sauce. Garnish with the chopped thyme. Enjoy!