Meal Kit

Pan-Seared Chicken Moutarde

With Chervil Gremolata and Smashed Yukon Potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

"Chervil" may sound like the name of one of the Little Rascals, but this delicate herb, with its slight anise flavor, is what makes our Gremolata so special. Tender chicken thighs are pan-seared and drenched in a white wine and Dijon-butter sauce, called "Moutarde" in France, and placed atop smashed Yukon gold potatoes accented with bright, lemony gremolata. Pinkies up, friends - this is a dish worthy of elegant table manners.

In Your Box (serves 2)

  • 5 oz. Yukon Potatoes
  • 64 oz. Boneless Skinless Chicken Thighs
  • ½ Fresh Chervil
  • 1 Lemon
  • 1 Garlic Cloves
  • 2 Green Onions
  • 4 fl. oz. White Cooking Wine
  • ¾ oz. Dijon Mustard
  • Info
    0.9 oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Medium Pan
  • 2 Mixing Bowls

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Potatoes

    Scrub and rinse potatoes. Put a colander in the sink. Bring a medium pot with potatoes, water that rise 1" above potatoes and a pinch of slat to a boil over hight heat. Once pot reaches a boil, reduce heat to a slow boil. Cook until tender, about 20-22 minutes. Potatoes should be easily pierced with a knife.

  2. 2

    Cook the Chicken

    While potatoes are cooking, heat a medium pan over medium heat. Rinse chicken and pat dry. Season thighs with salt and pepper and place in hot pan with 1 Tbsp. olive oil. Sauté until golden brown, about 6-8 minutes on each side or until internal temperature reaches 165 degrees. Remove the cooked chicken from the pan and set aside.

  3. 3

    Prepare the Ingredients and Make Gremolata

    While chicken is cooking, thoroughly rinse produce and pat dry. Mince chervil. Zest lemon, mince zest and juice half and reserve. Mince garlic. Thinly slice green onion tops on the bias (45 degree angle). Finely chop green onion bottoms (white parts). Mix chervil, garlic and lemon zest in a clean mixing bowl. Season with a pinch of salt. This mixture is the gremolata.

  4. 4

    Prepare Pan Sauce

    Warm the same pan you used to cook the chicken over medium heat. Add 1 tsp. olive oil and the finely chopped green onion bottoms to the pan. Sauté for 1 minute, then add cooking wine and mustard. Cook until slightly reduced, about 2 minutes. Add in reserved lemon juice to taste. Remove pan from heat and whisk in butter until incorporated. Butter will thicken and enrich the sauce as it emulsifies with the wine and mustard.

  5. 5

    Smash the Potatoes

    When the potatoes are tender, strain and carefully slice in half. Place in a bowl with sliced green onions. Drizzle with 1 Tbsp. olive oil and season with a pinch of salt and pepper. Use spoon, fork, or potato masher to smash ingredients together.

  6. 6

    Plate the Dish

    Place a serving of potatoes on a plate and sprinkle with a half the gremolata. Place two chicken thighs on top of the potatoes. Drizzle the pan sauce over the chicken, potatoes, and plate. Garnish with remaining gremolata.

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