Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Verjus, used in cooking since the Middle Ages, is a mellow, tart juice pressed from grapes that have been harvested while still young. Here, we’re using it in a delicious pan sauce for our seared chicken and sautéed vegetables. A dollop of mashed potatoes soaks up some of the sauce’s brightness, rounding out this rustic, comforting dinner with ease.
Get CookingWash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Thinly slice the mushrooms. Remove and discard the kale stems; roughly chop the leaves. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
Add the potatoes to the pot of boiling water and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
While the potatoes cook, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.
While the potatoes continue to cook, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.
Add the kale, verjus, crème fraîche and ½ cup of water to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the kale has wilted and the sauce has reduced in volume by about half.
Add the cooked chicken, remaining butter and all but a pinch of the thyme to the pan of vegetables and sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide the mashed potatoes between 2 dishes. Top with the finished chicken, vegetables and sauce. Garnish with the remaining thyme. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered