Chicken, Kale and Potatoes

Written by Diana - February 25, 2012 1 Comment

Cooking from what you have on hand can sometimes feel like a chore because we can’t always make what we have a taste for and instead have to make our tastes fit our refridgerator and pantry. Lots of greens in the fridge right now – which means I need to make sure to get them into our dinners and lunches.  We receive a bag of groceries each week that have local, and non-local seasonal produce and artisan goods that are also mostly organic.  I wondered if I would be able to keep up with the produce – and the greens have started to pile up because my husband and son don’t throw it in as often as I do.  So while I was on a trip to Vermont, the greens weren’t used – except for arugula, my son loves that on his sandwiches.  Today I used my dutch oven to use some of the produce I received in my Weekly Fresh Market Bag.

Kale, shallot and potatoes along with chicken and some white beans are not only delicious, but packed full of good stuff; just what I need to counteract the sugar laden beginning of the week.  I sauteed the shallots with some garlic in olive oil, then added some wine and chicken broth, threw in the chicken, kale, potatoes and some spices all in my dutch oven.   When the chicken was cooked, I pulled everything out, then made a light gravy with the juices and a little more broth and wine. Mostly a one pot – or rather dutch oven meal.

I told my son that he could easily make this with his pals and it would be a great substitute for the pizza they often eat together and pay less for this meal.  (He agreed -but I’m not dumb, he’ll still grab the pizza).  The recipe makes about 4 delicious servings and didn’t take long to put together.  If you don’t have a dutch oven, you can cook it stove top or in a clay baker or small roaster.

Chicken, Kale and Potatoes
Prep time
Cook time
Total time
Chicken, Kale and Potatoes - a hearty, fast dinner.
Recipe type: Main
Serves: 4
  • 2 whole chicken breasts -
  • 1 large shallot or medium onion
  • 2 garlic cloves
  • olive oil
  • 1 large handful Kale
  • 3 potatoes
  • 1 can of white beans drained
  • ¼ tsp cumin
  • ¼ tsp celery seed
  • thyme
  • salt
  • pepper
  • 2 tbs butter
  • 2 tbs flour
  • 2 cups white wine
  • 2 cups chicken broth
  1. Dice shallots, and garlic, saute in olive oil in dutch oven.
  2. Place chicken breasts skin side down on top of shallots and garlic to brown.
  3. Remove chicken, garlic and shallots from dutch oven, add 1 cup white wine and deglaze.
  4. Slice potatoes about ¼ in thick slices.
  5. Place chicken mixture back in dutch oven, along with kale, potatoes, beans and spices.
  6. Add 1 cup chicken stock cover and bake in oven at 350 for 30 to 40 min.
  7. Remove from heat and place ingredients in a serving bowl, and the liquids into a separate smaller bowl.
  8. With the dutch oven over the stove top, melt butter in the bottom.
  9. Add in two tablespoons of flour and whisk.
  10. Pour in 1 cup of white wine and deglaze again, then add 1 cup chicken broth, whisking while it thickens.
  11. Pour gravy over serving bowl and serve.
I pull the skin off right before serving, but if you like the skin keep it on. I prefer white beans but used garbanzos this time. Feel free to substitute beans and even cook your own dry beans up beforehand.


Read the Comments

One Outstanding Responses to "Chicken, Kale and Potatoes"

    Juliana on February 28, 2012 at 6:04 pm

    Diana, nice meal you have here…I like the idea of having all in one dish.
    Hope you are having a great week :)
    By the say, shiso in spite of being as part of mint family does not taste like mint…it is hard to explain its flavor…I hope you have a chance to try shiso one day.

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