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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.

Ethan Mick

with Mashed Potatoes, Mushrooms & Kale

Seared Chicken & Verjus Pan Sauce

Boneless, Skinless Chicken Thighs

Red Potatoes

White Mushrooms

Kale

Thyme

All-Purpose Flour

Crème Fraîche

Verjus Blanc

Butter

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.](#)

Prepare the ingredients:

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.

Cook & mash the potatoes:

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.

Coat & cook the chicken:

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.

Brown the mushrooms:

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.

Add the kale & make the sauce:

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!