Tuscan Chicken Skillet
with shredded kale salad

Name: Tuscan Chicken Skillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Onions, red, chopped; 4 oz Pancetta, chopped; 16 Artichoke hearts, frozen or canned, chopped; 4 large Chicken thighs, boneless and skinless; 2 Tbsp Oil, cooking; 2 sprigs Rosemary, fresh; 2 tsp Vinegar, red or white wine; 1 1/2 cups Stock, chicken or vegetable; 1/2 Lemons, juice of; 2 cloves Garlic, chopped; 1 Tbsp Parsley, any fresh variety, chopped; 4 large leaves Kale, curly leaf, finely chopped; 1 Apples, any variety, chopped; 3 Tbsp Oil, olive; 2 tsp Vinegar, balsamic; 1/2 Lemons, juice of; 1/4 cup Pecan halves

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

We pan sear chicken thighs and coat them in a rich, savory pancetta and artichoke pan sauce for an elegant weeknight meal. Fresh rosemary sprigs add fresh, herbal flavor.

Ingredients

Metric

Servings:

Tuscan Chicken Skillet:

Onions, red - 1/2 , chopped
Pancetta - 4 oz , chopped
Artichoke hearts, frozen or canned - 16 , chopped
Chicken thighs, boneless and skinless - 4 large
Oil, cooking - 2 Tbsp
Rosemary, fresh - 2 sprigs
Vinegar, red or white wine - 2 tsp
Stock, chicken or vegetable - 1 1/2 cups
Lemons - 1/2 , juice of

Shredded Kale Salad:

Garlic - 2 cloves , chopped
Parsley, any fresh variety - 1 Tbsp , chopped
Kale, curly leaf - 4 large leaves , finely chopped
Apples, any variety - 1 , chopped
Oil, olive - 3 Tbsp
Vinegar, balsamic - 2 tsp
Lemons - 1/2 , juice of
Pecan halves - 1/4 cup

Prep

Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
Parsley / Pancetta - Prep as directed. (Can be done up to 3 days ahead)
Chop kale. (Can be done 1 day ahead)
If using frozen artichoke hearts, defrost in microwave; if using canned artichoke hearts, drain and rinse. Roughly chop. (Can be done 1 day ahead)
Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Chop apples.

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Make

Heat a skillet over medium-high heat and add cooking oil. When oil is hot, sear chicken until golden brown on both sides, 2 to 3 minutes on each side. Remove from skillet and set aside.
Return skillet to heat and reduce to medium heat. Add pancetta and onion. Saute until onion is soft, ~3 minutes. Add vinegar (the portion for the chicken) and scrape up any dark bits in the bottom of the pan. Add stock, rosemary and artichoke hearts and bring to a simmer. Return chicken thighs to pan, cover with a lid and simmer until chicken is cooked through, ~8 minutes (internal temperature will be 165F / 74C). Discard rosemary sprigs and squeeze lemon juice over top.
While chicken cooks, whisk together garlic, parsley, olive oil, balsamic vinegar and lemon juice. Rub dressing into shredded kale and toss with pecans and apples.
Serve chicken with pan sauce spooned over top and salad on the side. Enjoy!

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Tuscan Chicken Skillet with shredded kale salad