Chicken Breasts With Sweet Potato Mash Sauteed Kale And A Red Wine Feta Sauce Reduction Recipes

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Steps:

• In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
• Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
• Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

DEVILED CHICKEN WITH KALE AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 475 degrees F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25 to 30 minutes.
• Meanwhile, combine the mustard, 1 tablespoon hot sauce and the remaining 1/2 teaspoon chili powder in a small bowl. Toss the panko, melted butter, remaining 1 teaspoon hot sauce and a pinch of salt in another small bowl.
• Remove the baking sheet from the oven and spread the mustard mixture on top of each chicken breast. Top with the panko, lightly pressing to adhere. Move the chicken and sweet potatoes to one side of the pan. Mound the kale on the other side; toss with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the kale is crisp on top, about 15 minutes.

STINKY POLENTA, ROAST CHICKEN, CRISPY KALE, RED WINE BALSAMIC DEMI

Steps:

• For the roast chicken: Preheat the oven to 350 degrees F.
• Season the chicken breasts with salt and pepper. Put a cast-iron pan over high heat until hot. Coat the pan with olive oil, add the chicken skin-side down and cook until the skin is crispy, about 7 minutes. Transfer the chicken to a baking sheet fitted with a rack. Roast until cooked through, 20 to 30 minutes depending on size.
• For the red wine balsamic demi: In a saucepan over high heat, add a little olive oil. Add the thyme, bay leaves, carrots, celery and onions and sweat the vegetables about 5 minutes. Deglaze with the red wine, then add the balsamic and dark chicken stock. Bring to a boil. Add the tomato paste and reduce to a simmer. Add the sugar and simmer to reduce the sauce to a glaze consistency, 15 to 20 minutes. Strain and reserve.
• For the stinky polenta: Bring the dark chicken stock to a boil in a saucepan. Using a whisk, slowly incorporate the polenta into the stock, stirring vigorously. When fully incorporated, lower the heat to simmer. Cook, stirring frequently to make sure the polenta doesn't burn, until thickened, 10 to 15 minutes.
• For the crispy kale: Pour enough canola oil into a large heavy-bottomed saucepan to come about a third of the way up. Heat the oil until a deep-frying thermometer inserted in the oil reaches 325 degrees F.
• Add the julienned kale to the oil and fry about 2 minutes; the kale should still be very green and crisp, not brown at all. Drain on paper towels and set aside for garnish.
• To finish the polenta: Add the butter, Gorgonzola, Parmigiano-Reggiano, mascarpone and additional water or the chicken cooking juices if needed. Finish with the white truffle oil and add salt and pepper to taste.
• To plate, spoon about 3 tablespoons of the glaze into 5 wide bowls. Put some polenta on top. Slice each chicken breast and put on top of the polenta. Garnish with crispy kale and serve.

MOROCCAN CHICKEN WITH SWEET POTATO MASH

Steps:

• Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.
• Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.
• Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.