Blue Apron: Stewed Chicken with Potato Latkes and Creme Fraiche

This meal came right at the beginning of Hannukah, which I thought was kind of fun considering it contained Latkes. I have never made latkes before but I love potatoes, and I love pancakes, so I knew I would love this. I am not a huge soup person so I was excited to see this had less liquid than most soups and had the potato latkes on the side (with a sauce !)

A lot of prep and little time consuming- but totally worth it.

Blue Apron Fun Fact: 

"Crème Fraîche is basically a more delicate (French) kind of sour cream. It is slightly less sour, a little thinner and has a higher percentage of butterfat. It's a cool, refreshing way to finish off a dish and add a little richness, too".

Click HERE for the Blue Apron PDF

Blue Apron 

 Stewed Chicken - with Potato Latkes and Creme Fraiche

2 Servings

650 calories per serving 

INGREDIENTS:

2 Airline Chicken Breasts

1 Pound Russet Potatoes

6 Ounces White Button Mushrooms

2 Carrots

2 Stalks Celery

1 Yellow Onion

1 Bunch Parsley

1 Bunch Thyme

3 Tablespoons Chicken Demi-Glace

2 Tablespoons Matzoh Meal

¼ Cup Crème Fraîche

The mushroom came in this box-  

Have you seen anything cuter?

1. Prep: 

 Wash and dry the fresh produce. Quarter the mushrooms. Peel and thinly slice the carrots into rounds. Thinly slice the celery. Peel and halve the onion. Thinly slice one half; reserve the remaining half. Pick the parsley and thyme leaves off the stems; discard the stems. Roughly chop the parsley leaves. In a small bowl, combine the crème fraîche and half the thyme; season with salt and pepper to taste.

2. Brown the chicken: 

 Season the chicken with salt and pepper on both sides; sprinkle the skinless side of the chicken with the remaining thyme. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down first, and cook 2 to 3 minutes per side, or until browned. (You’ll finish cooking the chicken later.) Transfer the chicken to a plate, leaving any browned bits (or fond) in the pan. Set aside.

3. Make the latke mixture: 

 While the chicken cooks, grate the potatoes and the reserved onion half on the large side of a box grater. Place in a medium and season with salt and pepper. Add the matzoh meal; mix until well combined. Set aside.

4. Stew the chicken and vegetables:

 Heat the pan of reserved chicken fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the carrot, celery and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the browned chicken (skin side up), demi-glace and ¾ cup of water. Heat to boiling then reduce the heat to medium. Loosely cover with foil; simmer 13 to 15 minutes, or until the chicken is cooked through. Remove from heat; season with salt and pepper to taste.

5. Cook the latkes: 

While the chicken simmers, using your hands, divide the latke mixture into 6 equal portions. Using your hands, squeeze out and discard any excess liquid. Flatten each drained portion into a ¼-inch-thick cake. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that the m

ixture immediately sizzles when added to the pan, add the latkes. Cook, occasionally turning with spatula, 4 to 6 minutes, or until browned on both sides. Transfer to a paper towel-lined plate and immediately season with salt.

6. Finish and plate: 

Stir all but a pinch of the parsley into the stewed chicken and vegetables. To plate your dish, divide the stewed chicken and vegetables between 2 dishes. Garnish with the remaining parsley. Serve with the latkes and seasoned crème fraîche on the side.

Enjoy!