Verjus-Braised Chicken with Spinach & Mashed Potatoes

Verjus-Braised Chicken

with Spinach & Mashed Potatoes

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving

We're giving tonight's chicken a quick braise—browning it and briefly simmering it in a flavorful liquid, which thickens into an elegant pan sauce. Our sauce gets sweet-tart notes from verjus (the juice of young wine grapes), balanced by the richness of butter, while roasted walnuts add a nutty flavor and crunch that complement the savory chicken. Served underneath, mashed potatoes round out the meal (and soak up some of the sauce).

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and medium dice the potatoes. Roughly chop the spinach. Peel and thinly slice the shallot. Peel and thinly slice the garlic. Quarter and deseed the lemon. Roughly chop the walnuts.

Coat & cook the chicken:
2 Coat & cook the chicken:

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). Transfer to a separate plate. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in 2 batches, add the coated chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the chicken cooks, add the potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Cook the spinach:
4 Cook the spinach:

Add the spinach, shallot and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 1 to 2 minutes, or until fragrant and the spinach has wilted.

Finish the chicken & make the sauce:
5 Finish the chicken & make the sauce:

Add the cooked chicken, verjus and ¼ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the chicken, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the remaining butter and the juice of 2 lemon wedges. Cook, stirring occasionally and spooning the sauce over the chicken, 1 to 2 minutes, or until thoroughly combined and the chicken is coated. Turn off the heat. Stir in the walnuts and the juice of the remaining lemon wedges. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the mashed potatoes between 4 dishes. Top with the finished chicken and sauce. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and medium dice the potatoes. Roughly chop the spinach. Peel and thinly slice the shallot. Peel and thinly slice the garlic. Quarter and deseed the lemon. Roughly chop the walnuts.

2 Coat & cook the chicken:

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). Transfer to a separate plate. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in 2 batches, add the coated chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Coat & cook the chicken:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the chicken cooks, add the potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the spinach:

Add the spinach, shallot and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 1 to 2 minutes, or until fragrant and the spinach has wilted.

Cook the spinach:
Finish the chicken & make the sauce:
5 Finish the chicken & make the sauce:

Add the cooked chicken, verjus and ¼ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the chicken, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the remaining butter and the juice of 2 lemon wedges. Cook, stirring occasionally and spooning the sauce over the chicken, 1 to 2 minutes, or until thoroughly combined and the chicken is coated. Turn off the heat. Stir in the walnuts and the juice of the remaining lemon wedges. Season with salt and pepper to taste.

6 Serve your dish:

Divide the mashed potatoes between 4 dishes. Top with the finished chicken and sauce. Enjoy!

Serve your dish: