Roasted Chicken with Lobster Mushrooms Heirloom Potatoes and Creamed Kale Ingredients: Chicken Lobster mushrooms Potatoes
Kale Cream Garlic
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Wash and dry the potatoes. Wash the kale but don’t worry about drying it. - With a brush or a towel, brush away any dirt from the mushrooms. If necessary, submerge them in water, scrub with a brush, rinse, then dry with a towel. - Cut the cleaned mushrooms into bite-sized chunks. - Medium dice the potatoes (leave the skin on). - Strip the kale leaves o of the stems. Roughly chop the leaves. - Smash garlic clove with the side of your knife. Discard papery skin. - Season the chicken with salt and pepper and lay skin side down and a paper towel lined plate. - Heat the oven to 425 degrees F. - Heat a small pot of generously salted water to the boil on high. 2) Roast the chicken: - Heat 2 teaspoons olive oil in a saute pan on medium-high until hot. Lay chicken skin side down and cook for 2 minutes. Transfer pan to the oven and cook for 10 minutes. Remove from oven and transfer chicken to a warm place to rest for at least 10 minutes. Wipe out pan and use to roast mushrooms (below). 3) Cook the potatoes: - While the chicken cooks, Add the diced potatoes to the pot of water and cook until tender but not mushy, 8 - 10 minutes. Drain thoroughly and transfer potatoes to a bowl. Wipe out the pan and return it to medium heat. 4) Cook the kale: - Add 2 teaspoons olive oil to the small pot the potatoes were cooked in. Add smashed garlic and cook for about 1 minute, or until just beginning to brown. Add chopped kale, season with salt and pepper, add 1/2 cup warm water, and cook, covered, until kale is tender, 6 - 8 minutes. Add cream and cook another 2 - 3 minutes, or until cream reduces slightly and coats kale. Remove from heat but keep covered. 5) Roast the mushrooms: - Heat 1 tablespoon olive oil, in the pan that the chicken was cooked in, on medium-high heat until hot. Add prepped mushrooms and cook, stirring occasionally, until water is released from mushrooms and they subsequently begin to brown. (If pan seems dry before mushrooms are browned, add a splash of water. This will generate steam and help cook the mushrooms more quickly). Season with salt and pepper and continue cooking until mushrooms are browned and tender. This will take about 5 - 7 minutes in total.
- Add cooked mushrooms to the creamed kale and stir to combine. Taste and add salt or pepper if desired. Wipe out mushroom pan and return to medium-high heat.
6) Roast potatoes and finish your dish: - Heat 2 teaspoons olive oil, in the pan the mushrooms were cooked in, over medium-high until hot. Add blanched potatoes and cook until well browned on all sides, about 3 minutes. - Divide roasted potatoes between 2 plates. Top with the creamed kale and mushrooms. Slice rested chicken crosswise and lay on top. Enjoy!