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Seared Chicken & Verjus Pan Sauce
with Mashed Potatoes, Mushrooms & Kale
30 minWellness at Blue Apron
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2 Servings
- Est. 605 Cals/serving
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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 Cooking
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Thighs
- 10 oz Red Potatoes
- 4 oz White Mushrooms
- 1 bunch Kale
- 1 bunch Thyme
- 3 Tbsps All-Purpose Flour
- 2 Tbsps Crème Fraîche
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2 Tbsps Verjus Blanc
- 1 Tbsp Butter
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash 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.
2
Cook & mash the potatoes:
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.
3
Coat & cook the chicken:
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.
4
Brown the mushrooms:
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.
5
Add the kale & make the sauce:
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.
6
Finish & plate your dish:
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!
1
Prepare the ingredients:
Wash 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.
2
Cook & mash the potatoes:
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.
3
Coat & cook the chicken:
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.
4
Brown the mushrooms:
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.
5
Add the kale & make the sauce:
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.
6
Finish & plate your dish:
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!
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