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Chicken and Potato Skillet (with Kale)

This one-pan meal is the perfect dish for horrible appliance repair customer service...or for a Monday night.
Course Entree
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

Ingredients

  • 3 tbsp extra virgin olive oil separated
  • 3 cloves garlic thinly sliced, separated
  • 1 bunch about 8 oz baby kale
  • 1/4 tsp crushed red pepper flakes
  • salt and pepper to taste
  • 1 tsp fresh lemon juice
  • 1 3-4 lb roaster backbone removed and laid flat
  • 2 tbsp meat spice blend link in post
  • 1/2 cup water
  • 1/2 cup dry white wine sauvignon or chardonnay
  • 1 tbsp butter
  • 1 small shallot thinly sliced
  • 3 medium sized gold Yukon potatoes thinly sliced
  • 1 sprig thyme de-stemmed
  • 1/2 tsp smoked paprika
  • salt and pepper to taste

Instructions

  • On a large platter, season the chicken, on both sides, with the spice blend. Set aside while you precook the kale.
  • In a large skillet (I prefer cast iron), heat 1 tbsp of extra virgin olive oil on med-high. When the oil begins to ripple around the sides of the pan, add 1 clove of garlic and sauté for 2 mins.
  • Add the kale leaves and cook for 7 minutes or until tender and wilted. Season with the crushed red pepper flakes, a pinch of salt and pepper and the lemon juice. Set aside and keep warm while you prepare the remainder of the meal.
  • Wipe out the skillet and add the water. Bring to a boil and add the chicken skin side up. Cover and reduce heat to medium. Allow to cook for 15 minutes. It's okay if the water evaporates, don't replenish it as, ultimately, we will need it to boil off.
  • Once the chicken has cooked lift it, carefully, out of the pan and set it on a plate. Raise the temperature to med-high.
  • Pour in 2 tbsp of olive oil. Heat the oil until it ripples and place the chicken into the pan, skin side down.
  • Allow to sear for 6-7 minutes or until the skin is crisp and a nice brown.
  • Turn over and allow to sear on the other side for an additional 6 minutes.
  • Remove from the pan, tent a piece of aluminum foil over it to retain the heat, and allow to rest while you prepare the potatoes.
  • First, deglaze the pan with the white wine, by pouring it into the pan and scraping up the yummy bits with a wooden spoon. Allow the wine to nearly evaporate. You want about a 1/4 of a cup to remain.
  • Add the butter and allow to melt. Stir to combine.
  • Reduce the heat to medium, and add the shallot and the remaining garlic. Cook for 2 minutes.
  • Add the sliced potatoes in a circular, overlapping pattern to the pan.
  • Lower the heat, cover and allow the potatoes to steam in the demi-glace for 10 minutes.
  • Add the reserved kale to the pan in a single, even layer. Cover and allow to reheat with the potatoes for 5 minutes.
  • While the kale is reheating, cut the chicken into serving pieces and place on top of the kale.
  • Remove from heat and serve directly from the pan.