Seared Chicken Thighs & Glazed Apple

with Cheesy Mashed Sweet Potatoes

40 MIN

2 Servings

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From the Test Kitchen

For this wholesome dish, juicy chicken thighs get a sophisticated lift from a topping of sweet grated apple, cooked briefly in the pan with rich demi-glace (a type of concentrated stock) for complex flavor. We’re serving it all with simple sides of sautéed kale and sweet potatoes mashed with melty white cheddar until smooth.

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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Boneless, Skinless Chicken Thighs
1 bunch Kale
1 Apple
1 lb Sweet Potatoes
2 Tbsps Chicken Demi-Glace
1 Tbsp Apple Cider Vinegar
2 oz White Cheddar Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Grate the cheese on the large side of a box grater. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the apple on the large side of a box grater, discarding the core.

2 Cook & mash the sweet potatoes:

Add the diced sweet 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 grated cheese and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the kale:

While the sweet potatoes cook, in a large 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 occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in half the vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 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 plate. Cover with foil to keep warm.

5 Glaze the apple & serve your dish:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the grated apple; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Add the demi-glace and 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until most of the liquid has cooked off. Add the remaining vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked chicken with the mashed sweet potatoes and cooked kale. Top the chicken with the glazed apple. Enjoy!