Careme Recipes

Ingredients

• DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs (sale item) 1 lb $6.99/lb (sale price shown equals regular)
• Organic Collard Greens 8–10 oz (about half the bag) $2.99 (16 oz)
• Organic Russet Potatoes 8 oz (about 1 medium potato) $2.29/lb
• Parsnips (in-season in WA; not in sale list) 8 oz (about 2 medium), peeled and chopped
• Organic Jumbo Yellow Onion (or white onion) 1 small, finely chopped $2.19/lb (yellow) or $2.79 each (white)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Apple cider (or unsweetened apple juice) (in-season storage apples in WA) 1/2 cup
• Dijon mustard 1 1/2 tsp
• Chicken stock (or water + bouillon) 1/2 cup
• Butter 2 tbsp (divided)
• Olive oil 1 tbsp
• White wine vinegar or lemon 1 tsp vinegar or 1 tsp lemon juice
• Fresh thyme or rosemary (optional) 1/2 tsp leaves (or 1/4 tsp dried)
• Salt and black pepper To taste

Instructions

1. Prep: Heat oven to 425°F. Pat dry 1 lb boneless skinless chicken thighs very well; season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Peel and chop 8 oz parsnips and 8 oz russet potato into 1-inch chunks. Finely chop 1 small onion and mince 2 garlic cloves. Rinse and strip 8–10 oz collard greens from stems; slice leaves into 1-inch ribbons.
2. Start the purée: Add chopped 8 oz parsnips and 8 oz potato to a pot; cover with cold salted water by 1 inch. Bring to a boil, then simmer until very tender, 12–15 minutes.
3. Oven-crisp the chicken: Heat a large oven-safe skillet over medium-high heat with 1 tbsp olive oil. Sear the seasoned chicken thighs 3–4 minutes on the first side until deep golden. Flip and immediately transfer skillet to the 425°F oven. Roast until cooked through (165°F), 10–14 minutes depending on thickness.
4. Sauté the collards (quick and glossy): In a second skillet (or after chicken comes out), melt 1/2 tbsp butter over medium heat. Add minced 1 garlic clove (from the 2 cloves) and cook 20 seconds. Add sliced collards and 2 tbsp water; cover 2 minutes to wilt, then uncover and toss 2–4 minutes until tender but still vibrant. Season with a pinch of salt, black pepper, and 1 tsp vinegar or lemon juice. Hold warm.
5. Finish the purée: Drain the parsnip-potato well. Return to the hot pot; add 1 tbsp butter and 2–4 tbsp warm stock (from the 1/2 cup) as needed. Mash until silky. Season with salt and pepper. Cover to keep warm.
6. Make the cider-Dijon pan sauce: Move chicken to a plate to rest. Pour off excess fat from the chicken skillet, leaving browned bits. Over medium heat add chopped 1 small onion with a pinch of salt; cook 3–4 minutes. Add remaining minced garlic clove and optional 1/2 tsp thyme; cook 20 seconds. Deglaze with 1/2 cup apple cider; simmer 2 minutes. Add 1/2 cup stock and simmer 3–5 minutes to lightly reduce. Whisk in 1 1/2 tsp Dijon and 1/2 tbsp butter to gloss. Taste and adjust salt/pepper.
7. Plate: Spoon parsnip–potato purée onto two plates. Add collards. Top with the crisp roasted chicken thighs and spoon over cider-Dijon sauce.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 1 lb $8.49/lb
• Broccoli Crown 1 lb $2.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, smashed $2.79 (3 ct)
• Lemon (in-season winter citrus) 1
• Butter 3 tbsp
• Olive oil 2 tbsp (divided)
• Fresh rosemary (or thyme) 1 small sprig (or 1/2 tsp dried)
• Hazelnuts (or almonds/walnuts) 1/4 cup, chopped
• Parmesan (optional but luxe) 2 tbsp, finely grated
• Salt and black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat oven to 425°F. Cut 1 lb broccoli crown into bite-size florets; slice stems thinly. Pat dry 1 lb chicken cutlets and season with 1 tsp kosher salt and 1/2 tsp black pepper. Smash 3 garlic cloves. Zest and juice 1 lemon. Chop 1/4 cup hazelnuts.
2. Roast the broccoli: Toss broccoli with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan and roast at 425°F until browned and tender-crisp, 14–18 minutes. In the last 3 minutes, sprinkle 1/4 cup chopped hazelnuts onto the pan to toast (watch closely).
3. Sear the chicken: Heat a large skillet over medium-high heat with 1 tbsp olive oil. Sear seasoned chicken cutlets 2–3 minutes per side until golden and cooked through (165°F). Transfer to a plate.
4. Brown-butter baste (the fancy part): Lower heat to medium. Add 3 tbsp butter to the same skillet. When it foams and starts turning nutty-brown, add smashed 3 garlic cloves and 1 rosemary sprig. Return chicken to the skillet and spoon the brown butter over the cutlets for 30–60 seconds. (If butter is getting too dark, pull the pan off heat briefly.)
5. Warm broccoli salad: In a bowl, toss the roasted broccoli + toasted hazelnuts with lemon zest, 1–2 tbsp lemon juice, a pinch of red pepper flakes (optional), and 2 tbsp Parmesan (optional). Taste and add salt/pepper if needed.
6. Plate: Arrange warm broccoli salad on two plates. Top with chicken cutlets and spoon over rosemary–garlic brown butter from the pan (leave garlic cloves behind if you prefer).

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs (or boneless thighs) 1.25 lb bone-in thighs (about 4 small) OR 1 lb boneless thighs $3.99/lb (bone-in) or $6.99/lb (boneless)
• Organic Leeks (in-season) 1 large leek, cleaned and sliced $5.49/lb (bunch)
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $4.79 (8 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Butter 2 tbsp
• Olive oil 1 tbsp
• Chicken stock 3/4 cup
• Heavy cream (or half-and-half) 1/3 cup
• Brandy or cognac (optional) 2 tbsp (or omit and add 1 tsp apple cider vinegar at end)
• Dijon mustard (optional, classic) 1 tsp
• Salt and black pepper To taste
• Fresh parsley (optional) 1 tbsp, chopped
• Starchy side: crusty bread, egg noodles, or mashed potatoes (choose one) Enough for 2 servings

Instructions

1. Prep: Pat dry 1.25 lb bone-in chicken thighs (or 1 lb boneless thighs). Season with 1 to 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Slice 1 large leek (white + light green) and rinse well to remove grit. Slice 8 oz baby bella mushrooms. Mince 2 garlic cloves. Measure 3/4 cup stock and 1/3 cup cream.
2. Sear the chicken (stove): Heat a large skillet over medium-high heat with 1 tbsp olive oil. Add chicken thighs skin-side down if skin-on (or smooth side down if skinless). Sear until deeply golden, 5–7 minutes. Flip and cook 2 minutes.
3. Finish cooking: Reduce heat to medium-low. Add 1/4 cup stock, cover, and simmer until chicken reaches 165°F (bone-in usually 12–18 minutes; boneless 6–10 minutes). Transfer chicken to a warm plate.
4. Braise leeks & mushrooms: In the same skillet, add 2 tbsp butter. Add sliced leek with a pinch of salt; cook 3 minutes to soften. Add mushrooms and cook 5–6 minutes until browned. Add minced garlic and cook 20 seconds.
5. Build the brasserie sauce: Pour in optional 2 tbsp brandy and simmer 30 seconds. Add remaining stock (to total 3/4 cup) and simmer 2–3 minutes. Stir in 1/3 cup cream and optional 1 tsp Dijon; simmer gently 2–4 minutes until lightly thickened. Taste and season with salt/pepper. (If skipping brandy, add 1 tsp apple cider vinegar right at the end to brighten.)
6. Serve: Return chicken and any juices to the skillet for 30 seconds to warm through. Plate chicken with the creamy leek–mushroom mixture and spoon sauce over. Serve with your chosen starch (crusty bread, noodles, or mash) and finish with optional 1 tbsp parsley.