Seared Chicken & Nectarine Chutney

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the shallot. Pit and small dice the nectarine. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Combine the sliced kale and chopped garlic in a bowl.

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Meanwhile, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add half the diced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced nectarine, sugar, half the vinegar (carefully, as the liquid may splatter), 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the nectarine is softened and most of the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

*An instant-read thermometer should register 165°F.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the remaining diced shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the prepared kale and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the remaining vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the cooked kale and mashed potatoes. Top the chicken with the nectarine chutney. Enjoy!