Seared Chicken & Pan Sauce

with Sautéed Potato & Apple

45 MIN

2 Servings

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From the Test Kitchen

Tonight’s meal is hearty winter cooking at its finest. Verjus blanc (the juice of young wine grapes) gives our pan sauce pleasant tanginess—the perfect complement to sweet apple and sharp mustard in our vegetable medley. An almond garnish finishes the dish with contrasting crunch.

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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Thighs
2 Boneless, Skinless Chicken Thighs
1 Apple
1 bunch Kale
1 Red Onion
¾ lb Golden Potatoes
2 Tbsps Butter
2 Tbsps Sliced Roasted Almonds
1 Tbsp Verjus Blanc
1 Tbsp Whole Grain Dijon Mustard

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Quarter the potatoes lengthwise; cut crosswise into ½-inch- thick pieces. Peel, quarter, and core the apple; cut crosswise into ½-inch-thick pieces. Peel and medium dice the onion.

2 Cook the kale:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Wipe out the pan.

3 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until golden brown. Add the sliced apple and diced onion; season with salt and pepper. (If the pan seems dry, and a drizzle of olive oil.) Cook, stirring occasionally, 7 to 8 minutes, or until slightly softened. Add the cooked kale and mustard; cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Loosely cover with aluminum foil to keep warm.

4 Cook the chicken:

While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Make the pan sauce & serve your dish:

Add the verjus, butter, and ¼ cup of water to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Season with salt and pepper to taste. Serve the cooked chicken and cooked vegetables topped with the pan sauce and almonds. Enjoy!