Contents of your meal kit:
chicken breast
potatoes
rosemary
vegetable stock
hard cider pan sauce
cider vinaigrette base
baby kale
pomegranate
Equipment needed: 2 medium or large nonstick skillets (one with a lid), salad bowl
Finishing steps:
- Prep a couple of things to get started: (1) cut potatoes in half lengthwise; (2) remove rosemary leaves from the stem, and coarsely chop just the leaves.
- Heat 1-2 tablespoons of oil in a medium or large nonstick skillet over med-high heat. When oil is hot, add potatoes and sprinkle with salt & pepper. Stir to coat with oil, and use tongs to turn each potato cut-side down. Cook, undisturbed 3-5 minutes or until golden brown. Add chopped rosemary and vegetable stock, reduce heat to med-low, cover and simmer for 10-15 minutes or until tender when pierced with a knife. Remove lid, increase heat to med-high and simmer to reduce the liquid until syrupy, about 3-5 minutes.
- While the liquid is reducing on the potatoes, heat a small amount of oil in a second medium or large nonstick skillet over med-high heat. Season both sides of chicken with salt & pepper. When skillet is hot, add chicken and cook 3-5 minutes per side. Transfer chicken to a plate, quickly add hard cider pan sauce to the hot skillet and bring to a simmer. Reduce heat to low and continue cooking until slightly thickened. Remove from heat, return chicken to the skillet to coat with sauce and rewarm slightly before serving.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the baby kale and pomegranate. Toss gently and season with salt & pepper to taste.
- Drizzle the pan sauce over the chicken and serve alongside kale salad and braised potatoes.