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Verjus-Braised Chicken
with Spinach & Mashed Potatoes
45 MIN
4 Servings
From the Test Kitchen
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-
NutritionPER SERVING
-
Calories620 Cals (est.)
fresh
ingredients
Title
-
12 Boneless, Skinless Chicken Thighs
- 2 cloves Garlic
- 1 Lemon
- 1 lb Yukon Gold Potatoes
- ¾ lb Spinach
- 4 Tbsps Butter
- 3 Tbsps All-Purpose Flour
- 1 Shallot
- ½ cup Roasted Walnuts
- ¼ cup Verjus Blanc
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. 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.
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.
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!
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.
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.
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!
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