Seared Chicken with Sautéed Purple Potatoes, Kale & Apple

Seared Chicken

with Sautéed Purple Potatoes, Kale & Apple

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

In this recipe, we’re serving crispy-skinned chicken over a hearty sauté of purple potatoes, Granny Smith apple and kale. Purple potatoes (popular throughout South America) add gorgeous color and deeper flavor to the savory-sweet sauté, which gets a mild kick from whole grain mustard. To round out our elegant meal, we’re topping it all off with a simple, delicious pan sauce.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the onion. Remove and discard the kale stems; roughly chop the leaves. Peel, core and medium dice the apple.

Brown the potatoes:
2 Brown the potatoes:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened.

Finish the vegetables:
3 Finish the vegetables:

Add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the kale, apple and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the almonds, mustard and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

Cook the chicken:
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, skin sides down; cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.

Make the pan sauce:
5 Make the pan sauce:

Add the butter and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished vegetables and cooked chicken between 2 plates. Top with a few spoonfuls of the pan sauce. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the onion. Remove and discard the kale stems; roughly chop the leaves. Peel, core and medium dice the apple.

2 Brown the potatoes:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened.

Brown the potatoes:
3 Finish the vegetables:

Add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the kale, apple and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the almonds, mustard and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

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, skin sides down; cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.

Cook the chicken:
Make the pan sauce:
5 Make the pan sauce:

Add the butter and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished vegetables and cooked chicken between 2 plates. Top with a few spoonfuls of the pan sauce. Enjoy!

Plate your dish: