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Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the onion. Remove and discard the kale stems; roughly chop the leaves. Peel, core and medium dice the apple.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened.
Add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the kale, apple and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the almonds, mustard and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.
While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.
Add the butter and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Remove from heat and season with salt and pepper to taste.
Divide the finished vegetables and cooked chicken between 2 plates. Top with a few spoonfuls of the pan sauce. Enjoy!
Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the onion. Remove and discard the kale stems; roughly chop the leaves. Peel, core and medium dice the apple.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened.
Add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the kale, apple and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the almonds, mustard and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.
While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.
Add the butter and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Remove from heat and season with salt and pepper to taste.
Divide the finished vegetables and cooked chicken between 2 plates. Top with a few spoonfuls of the pan sauce. Enjoy!
Tips from Home Chefs