Ingredients

Ingredients

• 2 Boneless, Skinless Chicken Thighs
• 10 oz Red Potatoes
• 4 oz Cremini Mushrooms
• 1 Kale
• 1 Thyme
• 3 tbsp All-Purpose Flour
• 2 tbsp Butter
• 2 tbsp Crème Fraîche
• 2 tbsp Verjus Blanc

Instructions

Instructions

1

Prepare the ingredients:

Wash and dry the fresh produce. Heat a small 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 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter. Using a fork, mash 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, high-sided 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. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

4

Brown the mushrooms:

Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until browned and softened. Season with salt and pepper.

5

Add the kale:

Add the kale, verjus, crème fraîche and ½ cup of water to the pan (be careful, as the liquid may splatter); 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 liquid has cooked off.

6

Finish & plate your dish:

Add the cooked chicken and up to half the thyme to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat; season with salt and pepper to taste. Divide the finished chicken and vegetables and mashed potatoes between 2 dishes. Garnish with as much of the remaining thyme as you’d like. Enjoy!