Herb Marinated Chicken with Sauteed Kale

from Sur la Table Cooking Class

submitted by Katy Lonergan

preparation time: 30 to 45 minutes

serves 4

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 medium garlic clove, minced

¼ cup fresh lemon juice

½ cup low-sodium chicken broth

2 tablespoons olive oil, divided

6 boneless, skinless chicken thighs, about 4 ounces each

Sea salt and freshly ground pepper

2 bunches Tuscan kale, washed, ribs removed and leaves roughly chopped

1 teaspoon lemon zest

Preheat oven to 375 degrees F.

To prepare the marinade:  To a large bowl, add herbs, garlic, lemon juice, broth, and 1 tablespoon olive oil, whisk to combine. Set aside ¼ cup marinade and pour the rest into a shallow baking dish. Add chicken to the baking dish with the marinade, turn to coat, cover with plastic wrap and refrigerate for a minimum of 30 minutes and up to 3 hours.

To cook the chicken: Remove the chicken from the marinade, pat dry with paper towels and season with salt and pepper. To a large oven-proof skillet set over medium-high heat, add remaining tablespoon olive oil. When oil is shimmering, add chicken, presentation side down, and cook until browned, about 5 minutes. Using tongs, turn chicken over and transfer skillet to the pre-heated oven. Roast until an instant read thermometer inserted in the thickest part of the thigh registers at 165 degrees F, about 8 minutes. Transfer chicken to a platter and tent with foil.

Return skillet to the stove over medium-high heat, add reserved ¼ cup marinade. Using a wooden spoon, scrape up the browned bits from pan. Add kale and any juices the resting chicken has released. Sauté until kale turns bright green and is tender, about 5 minutes. Add the zest, taste and adjust seasoning with salt and pepper.

To serve: Slice chicken into ½ inch thick pieces. Divide the kale among 4 warmed dinner plates and top with sliced chicken, serve hot.

This dish is great prepared with any dark green leafy green such as: swiss chard, mustard greens, winter spinach, and collard greens.