Chicken and Kale in Cream Sauce recipe
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Ingredients
- 2 tablespoons olive oil, divided 8 skinless chicken thighs 2 medium brown onions, chopped 1 pinch salt 2 cloves garlic, crushed 1 pound kale leaves, chopped 1 cup heavy cream salt and ground black pepper to taste
Nutrition Info
- 341.1 caloriescarbohydrate: 10.3 gcholesterol: 119.3 mgfat: 22.7 gfiber: 1.7 gprotein: 24.5 gsaturatedFat: 9.5 gservingSize: -sodium: 129.6 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Kale in Cream Sauce
Directions
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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.