Chicken With Kale and Wild Mushrooms

Recipe by dicentra
READY IN: 35mins




  • Blanch the kale in a large pot of salted water until limp, about 2 minutes.
  • Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
  • Heat 1 teaspoon of the oil in a large nonreactive skillet.
  • Add the bacon and sauté over high heat until browned and crisp, about 4 minutes.
  • Using a slotted spoon, transfer the bacon to paper towels to drain.
  • Pour the rendered fat into a small bowl.
  • Heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. Separate the tenders from the chicken breasts.
  • Season the chicken with salt and pepper. Add the breasts to the skillet and cook over moderately high heat until brown and crusty on the bottom, about 4 minutes.
  • Turn and cook the other side until lightly browned, about 3 minutes. Brown the chicken tenders in another teaspoon of oil.
  • Transfer the chicken to a platter and cover loosely with foil.
  • Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet.
  • Add the mushrooms, shallots and 2 tablespoons of water, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened and browned, about 6 minutes.
  • Transfer to a bowl and keep warm.
  • Pour the wine into the skillet and cook over high heat, scraping the bottom of the pan to loosen any browned bits, until reduced to a few tablespoons.
  • Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes.
  • Whisk in the flour paste and cook until the sauce thickens.
  • Add the mushrooms and cook until warmed through. Transfer to a small bowl and stir in any accumulated juices from the chicken.
  • Wipe out the skillet and return it to high heat. Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat.
  • Add the kale, season with salt and pepper and sauté until just beginning to brown, about 3 minutes. Stir in the reserved bacon and the lemon juice.
  • Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve.