Brown Butter Basted Chicken with Creamed Kale & Peas
Garlic & Grano Padano Mashed Potatoes
Cooking time
30 minutes
Servings
4
Calories
680 /serving
Butter is love! And here’s our love letter to brown butter sauce, just in time for Valentine’s Day. It’s one of the simplest to make and one of the most appreciated by everyone at the table. In this recipe, you’ll spoon the foaming golden-brown sauce over the chicken as it pan cooks. To that star attraction, you’ll be adding kale and peas simmered in garlic and cream (cream is butter’s BFF) alongside mashed potatoes spiked with garlic and Grano Padano (cheese is butter’s other BFF).
We will send you:
- 8 Chicken thighs (or 4 chicken breasts; or 640g chicken fillets)
- 680g Potatoes
- 4 Garlic cloves
- 1 Bunch of kale
- 100g Green peas
- 120ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Lemony Dill & Marjoram spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Eggs, Milk
You will need:
Medium pot
2 Large pans
Strainer
Total Fat
36 g
Saturated Fat
18 g
Sodium
530 mg
Total Carb
47 g
Sugars
6 g
Protein
46 g
Fibre
7 g
Preparation
Make the mashed potatoes
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes and 3 whole garlic cloves to the pot of boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving 1 cup cooking water, drain the potatoes and garlic cloves; return to the pot. Off the heat, add 2 tbsp butter. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency. Add the Grana Padano; season with S&P to taste. Stir to combine and set aside in a warm spot.
Mise en place
While the potatoes boil, pick the kale leaves off the stems, discarding the stems; roughly chop the leaves. Mince the remaining garlic clove.
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the chicken thighs* to the pan and cook, 4 to 6 minutes per side (6 to 8 minutes per side for chicken breasts, and 2 to 3 minutes per side for chicken fillets), until nicely browned. Reduce the heat to medium. Add 2 tbsp butter and cook, spooning the butter over the chicken, 2 to 3 minutes, until the butter foams and turns deep golden brown (be careful not to overcook, as the butter can burn easily) and the chicken is cooked through.
Make the creamed kale & peas
While the chicken cooks, in a second large pan, heat a drizzle of oil on medium-high. Add the kale and cook, stirring occasionally, 4 to 6 minutes, until softened. Add the peas and minced garlic; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add ⅓ cup water and cook, stirring frequently, 1 to 2 minutes, until slightly evaporated. Add the heavy cream and reduce the heat to a simmer; cook, stirring frequently, 1 to 2 minutes, until combined; season with S&P to taste.
Plate your dish
Divide the finished mashed potatoes, and creamed kale and peas between your plates. Top with the brown butter basted chicken, drizzling any remaining brown butter on top. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
