Chicken And Kale In Cream Sauce Recipes

HOT SAUCE ROAST CHICKEN WITH TANGY KALE SALAD

Steps:

• Heat the oven to 400 degrees. Pat the chicken dry using paper towels. Cut 5 tablespoons butter into thin slices, reserving the remaining 3 tablespoons. Season the cavity of the chicken generously with salt and pepper. Working with your fingers, carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat. Slide the sliced butter between the skin and the breast and thigh meat, evenly distributing the pieces over the chicken. In a small bowl, toss the ground chipotle, cumin and onion powder, 1 teaspoon salt and 1 teaspoon pepper. Rub the mixture all over the chicken. Stuff the cavity with the lemon wedges.
• Tuck the wings behind the back of the chicken, crisscross the legs at the ankles and tie the legs together tightly using kitchen twine. Transfer the chicken, breast-side up, to the rack of a roasting pan and roast until the skin is crisp and lightly browned, 15 to 20 minutes. Lower the heat to 350 degrees and roast another 30 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter with the hot sauce in a small saucepan over medium heat. Set aside 2 tablespoons hot sauce mixture, for finishing the chicken. After the chicken has roasted for 30 minutes at 350 degrees, working in three or four batches, brush the baste all over the top and sides of the chicken every 10 minutes until the chicken reaches 165 degrees, 30 to 40 minutes more. Make sure to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear. Remove the chicken from the oven, brush with the reserved 2 tablespoons hot sauce mixture, and let rest for 15 minutes.
• While the chicken rests, prepare the cabbage and kale slaw: Add the vinaigrette ingredients to a small jar and shake to combine. Set aside. Toss the cabbage, kale and herbs in a large bowl with the vinaigrette; season to taste with salt and pepper. Carve the chicken, breaking it down to eight pieces or slicing as desired, transfer to a platter and drizzle with any juices from the roasting pan. Serve immediately with slaw.

CHICKEN AND KALE IN CREAM SAUCE

Steps:

• Heat 1 tablespoon olive oil in a large skillet or nonstick frying pan over medium-high heat. Add 4 chicken thighs and sear until golden brown, 3 to 4 minutes per side. Remove chicken thighs onto a plate. Repeat with remaining chicken thighs.
• Heat the remaining olive oil in the same skillet over medium heat. Add onions and 1 pinch salt. Cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add kale and cook until slightly wilted, about 1 minute.
• Pour in heavy cream; season with salt and pepper. Return chicken thighs with their juices to the skillet, ensuring chicken is evenly distributed. Bring cream to a simmer. Cover and cook on medium-low for 8 minutes.
• Take the lid off of the skillet and flip chicken thighs. Increase heat to medium and cook, uncovered, until cream starts to thicken, about 4 minutes. Let rest for 2 minutes before serving.

CHICKEN AND KALE IN PARMESAN CREAM SAUCE

Steps:

• Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
• Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

CREAMY CHICKEN AND GNOCCHI

Steps:

• Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.

CREAMY KALE AND CHICKEN SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook radiatori in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 to 12 minutes. Strain pasta from water (do NOT drain water). Place kale in the boiling water. Blanch for about 1 minute. Drain off water.
• Immediately drop kale in a bowl with ice water to stop the cooking. Drain off water, squeeze out excess liquid, and roughly chop. Set aside.
• Cut sausage into thin discs and sear in a pan over medium-high heat. Remove sausage discs and set aside.
• Pour olive oil into the same pan and add mushrooms, diced onion, minced garlic, salt, pepper, and red pepper flakes. Cook over medium heat until mushrooms have softened and onions are slightly browned, 5 to 8 minutes. Add chopped kale, sausage, marinara sauce, and chicken broth to the pan. Mix in heavy cream and Parmesan cheese and stir to combine. Simmer sauce down to your desired thickness if you like.
• Divide radiatori amongst serving bowls, and top with tomato sauce.