Balsamic Onion Chicken
with Mashed Potatoes and Garlicky Kale
Balsamic vinegar is fantastic in more than just salads. It has rich notes that lend themselves brilliantly to a wide array of uses. In this recipe, jammy caramelized onions are simmered in the deep brown liquid, becoming meltingly tender. When spooned over chicken breasts, they seem to infuse each bite with juiciness and tangy flavor. Few toppings are capable of elevating a classic meal of meat, potatoes, and veg so far beyond the ordinary.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Roma Tomato
4 ounce
Kale
2 clove
Garlic
12 ounce
Yukon Gold Potatoes
¼ cup
Parmesan Cheese
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
5 teaspoon
Balsamic Vinegar
12 ounce
Chicken Breasts
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
4 teaspoon
Olive Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and thinly slice onion. Core and finely chop tomato. Remove and discard tough stems and ribs from kale; roughly chop leaves. Chop garlic. Cut potatoes into 1-inch cubes and place in a medium pot with enough water to cover by 2 inches.
Bring potatoes to a boil. Cook until tender, about 15 minutes. Reserve ½ cup cooking water, then drain and return to pot. Mash to desired consistency. Stir in Parmesan, sour cream, and 1 TBSP butter. (TIP: If needed, add cooking water 1-2 TBSP at a time to create a creamy consistency.) Season with salt and pepper. Cover pot and set aside.
Meanwhile, heat another 1 TBSP butter and a drizzle of olive oil in a medium pan over medium heat (we used nonstick). Add onion, ½ tsp sugar, and a pinch of salt and pepper. Cook, tossing occasionally, until softened, about 10 minutes. Increase heat to medium high. Stir in tomato, vinegar, and ⅓ cup tap water. Cook until jammy, 3-5 minutes. Season with salt and pepper; set aside.
While onion cooks, pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 6-8 minutes per side. Transfer to pan with onion jam. Keep covered off heat until ready to serve.
Place kale and 1 TBSP tap water in a large microwave-safe bowl. Cover bowl with plastic wrap. Microwave on high until tender, about 3 minutes. Carefully remove wrap. Heat a drizzle of olive oil in large pan used for chicken over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Toss in kale and any liquid in bowl. Cook until liquid evaporates, 1-2 minutes.
Season kale with salt and pepper. Divide mashed potatoes, kale, and chicken between plates. Spoon onion jam over chicken and serve.
