Verjus takes this rustic comfort food dish to the next level. The sauce is guaranteed to have your dinner guests coming back for more!
- 4 Boneless, Skinless Chicken Thighs
- 285g Red Potatoes
- 115g White Mushrooms
- 1 bunch Kale
- 1 bunch Thyme
- 3 Tbsps. All-Purpose Flour
- ¼ Cup Crème Fraiche
- ¼ cup Lirah Grand Reserve Chardonnay Verjus
- 1 Tbsp Butter
- 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.
- Add the potatoes to the pot of boiling water and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain 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.
- 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 in the pan.
- While the potatoes continue to cook, add 2 teaspoons of olive oil to the pan 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.
- Add the kale, Verjus, crème fraiche and ½ cup of water to the pan of mushrooms, season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the sauce has reduced in volume by about half.
- Add the cooked chicken, remaining butter, and 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!