White wine, butter, lemon, juicy chicken, locally grown kale…what’s not to love?! Check out Chef Sacco’s delicious Chicken and Kale recipe below. Yum!
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 5 - 6
3 cloves garlic, sliced
½ small red onion, minced
½ lb organic chicken breasts, cut into ½” cubes
½ lb organic chicken thighs, cut into ½” cubes
1 small package cremini or brown mushrooms, quartered
½ cup sun dried tomatoes, quartered
1 cup white wine (chardonnay)
¼ cup organic lemon juice
1 cup chicken broth
2 cups kale, remove leaves from stems and discard the stems
¼ cup Kalamata olives, pitted
1 15 oz can white beans, drained and rinsed under cold water
½ stick cold butter, cut into 6 pieces
Coat a large sauté pan in olive oil and add the garlic. Sauté the garlic until golden and add onions. Sauté until onions are golden brown.
Add chicken and sear until chicken is brown on each side.
Add mushrooms and sauté until the moisture from the mushrooms is released.
Add the sundried tomatoes and white wine. Bring to a simmer, and cook until the wine reduces by half to allow the alcohol to cook out.
Add the lemon juice and chicken broth and bring to a simmer.
Add kale, olives and beans and stir until the kale breaks down. Bring back to a simmer.
Add cold butter one piece at a time stirring constantly until the butter is dissolved and the sauce is thickened.
Salt to taste — keep in mind that the olives are salty, so be sure to get a bite with the olives when tasting the dish.
like to serve this dish over steel cut oats or “riced” cauliflower. Both are great alternatives to rice if you are trying to cut back on gluten.