Wednesday, May 15, 2013

Chicken and Kale Fricassee

I'm still in the process of using up things in the fridge, freezer and pantry that I don't want in the house anymore, or which are simply getting old. Today is another of those meals. It's a meat meal this time, because I had a larger amount of chicken breast in the freezer than I realized. Also, I am planning a huge shopping trip soon, so I'd like to eat up as much of the older meats and such and get a new batch of meat in there that's more reflective of the amounts of each we generally consume. Hope you enjoy!

1 large onion, cut into half moons
2-3 tablespoons olive oil
1 teaspoon each: kosher salt, pepper
1 tablespoon herbes de Provence
zest of one small lemon

juice of half of the lemon
2 cloves of garlic, sliced lengthwise very thinly

1 pound boneless, skinless chicken breast, cut into 1-2" pieces
pinch each: kosher salt, pepper, herbes de Provence
2 ladles of vegetable or chicken broth (around 2/3 cup)

3/4 - 1 cup whole picholine or nicoise olives
1/2 pound chopped kale
pinch each: kosher salt, pepper
juice of the other half of the lemon
1 ladle of vegetable or chicken broth (around 1/3 cup, though you may need more)

Put the first group of ingredients in a deep skillet and cook on medium heat until the onions are largely translucent. Add garlic and lemon juice and cook another 5 minutes. Add third group of ingredients and cook until the chicken looks about half done (about 10 minutes), then add in the last group of ingredients. You will probably need to add the kale in stages so you can get it all in the pan. Cover the pan with a plate or lid, and let it cook for 15 more minutes. Serve over rice. Serves 4.

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