Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Steakhouse-Style Chicken with Red-Wine Onion Pan Sauce, Roasted White Sweet Potatoes & Lemony Kale

All the drama of a steakhouse entrée—without steakhouse time. Chicken gets a hard sear, then a glossy red-wine pan sauce studded with caramelized onion and garlic. Served with crisp-edged roasted sweet potatoes and a lemony sauté of winter greens. Deep, luxurious, and date-night worthy.

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Ingredients

  • Draper Valley Boneless Skinless Fresh Chicken Breast (or chicken thighs) 1 lb (2 portions) $7.49/lb (reg)
  • Organic White Sweet Potatoes 1 lb sweet potatoes, cut into 3/4-inch cubes $2.79/lb (reg)
  • Organic Kale (or Organic Collard Greens) 8 oz kale/collards, stems removed, sliced $2.99/lb (reg)
  • Organic Jumbo Yellow Onions 1 medium onion (about 8 oz), thinly sliced $2.19/lb (reg)
  • Simple Truth Organic Garlic Bulbs 3 cloves garlic, minced $2.79/3 ct (reg)
  • Simple Truth Organic Baby Dill (optional garnish) A few fronds (optional) $2.79 (reg)

Instructions

  1. Prep (oven): Heat oven to 425°F. Cut 1 lb sweet potatoes into 3/4-inch cubes. Toss with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread on a sheet pan.
  2. Oven: Roast sweet potatoes at 425°F until browned and tender, 20–30 minutes, tossing once halfway.
  3. Prep (chicken): Pat dry 1 lb chicken and season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Optional for extra-steakhouse vibe: dust lightly with 1 tsp flour for a silkier sauce later.
  4. Stove: Heat 1 tbsp olive oil + 1 tbsp butter in a skillet over medium-high. Sear the 1 lb chicken until golden, 4–6 minutes per side (cook to 160°F, rest to 165°F). Move chicken to a plate and tent loosely.
  5. Stove (onion): Lower heat to medium. Add 1 thinly sliced onion (about 8 oz) to the same skillet with another 1 tbsp butter if the pan is dry. Cook, stirring, until deeply browned and jammy, 8–12 minutes. Add 3 minced garlic cloves and cook 30 seconds.
  6. Stove (red-wine pan sauce): Add 1/2 cup red wine (or 1/2 cup stock + 1 tbsp balsamic if you don’t cook with wine). Scrape up browned bits. Add 3/4 cup chicken stock (or water) and simmer 5–7 minutes until glossy and reduced. Whisk in 1 tbsp cold butter to finish; taste and season with a pinch of salt and pepper.
  7. Stove (greens): In a second pan (or after sauce is done, briefly move sauce aside), sauté 8 oz sliced kale/collards in 1 tbsp olive oil with a pinch of salt until wilted and tender, 4–6 minutes. Add 1 tbsp lemon juice (or vinegar) and 2 tbsp water if needed for steam-softening.
  8. Assemble: Slice rested chicken. Plate roasted sweet potatoes, add a pile of lemony greens, top with chicken, and spoon over the red-wine onion pan sauce. Optional: garnish with a few dill fronds.

Health notes: ~700–850 calories per serving. High protein, lots of micronutrients from kale/collards and sweet potato. Sauce adds sodium; control with low-sodium stock and measured butter.

Drink pairing: Think medium-bodied reds with bright acidity to match the wine sauce, or a serious rosé. - Pinot Noir: classic with poultry + red-wine pan sauce. - Grenache/GSM blend: juicy fruit with savory depth. - Rosé (dry): surprisingly perfect with sweet potato and greens. Local WA producer to look for: A to Z Pinot Noir is nearby (OR), and for WA, try Columbia Winery Pinot Noir or a WA GSM blend from Hedges Family Estate (Red Mountain).

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You asked

Can I spice the dish up in some way?

Careme

Yes—here are high-style ways to add heat without wrecking the steakhouse vibe: 1) Peppercorn crust (classic) - Before searing, press 1–2 tsp coarsely cracked black pepper (or mixed peppercorns) onto the chicken. - Optional: add a pinch of smoked paprika for color. 2) Calabrian chili “steakhouse” heat (best for the sauce) - Stir 1–2 tsp Calabrian chili paste into the pan sauce right after the stock goes in. - Keeps the sauce glossy, adds controlled warmth. 3) Red pepper flakes + garlic bloom (quick) - When you add garlic to the onions, add 1/4–1/2 tsp red pepper flakes and cook 15–20 seconds (don’t burn). - Then deglaze/reduce as usual. 4) Dijon + horseradish kick (very steakhouse) - Whisk 1 tbsp Dijon (already in the recipe) plus 1–2 tsp prepared horseradish into the sauce at the end. - Sharp heat, not chili heat. 5) Hot honey finish (sweet-heat, modern) - Drizzle 1–2 tsp hot honey over the sliced chicken right before serving (or into the sweet potatoes). - Nice contrast with the red-wine-style sauce. If you tell me which kind of heat you like (chili warmth vs peppery bite vs horseradish), I’ll pick the cleanest option and give exact amounts for “mild/medium/hot.”

You asked

What about chicken stock in a pinch?

Careme

Yes—chicken stock works in a pinch. Use: replace the 1/2 cup red wine with 1/2 cup chicken stock. To keep it from tasting flat, add one of these: - 1–2 tsp balsamic vinegar (best) - or 1–2 tsp red wine vinegar - or 2 tsp lemon juice Add the acid at the end after reducing, then whisk in the cold butter to finish.

You asked

What could I use as a red wine substitute here?

Careme

For the red-wine pan sauce, best substitutes (in order): 1) Beef stock + balsamic vinegar (most “steakhouse” result) - Use 1/2 cup beef stock + 1 tbsp balsamic (then add the chicken stock as written). 2) Pomegranate juice + a little vinegar (closest to fruity/red-wine vibe) - Use 1/3 cup pomegranate juice + 2 tbsp red-wine vinegar (or balsamic) + 1–2 tbsp water. 3) Grape juice (unsweetened) + vinegar - Use 6 tbsp unsweetened grape juice + 2 tbsp balsamic or red-wine vinegar. 4) Extra chicken stock + a touch of acidity (simplest) - Replace the 1/2 cup wine with 1/2 cup chicken stock, then add 1–2 tsp balsamic or lemon juice at the end. Tip: whichever you use, keep the “reduce by half” step—concentration is what makes it taste restaurant-level.

Planned by Careme.