Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale

Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale could be just the gluten free and primal recipe you've been looking for. One portion of this dish contains approximately 55g of protein, 88g of fat, and a total of 1113 calories. This recipe serves 4 and costs $4.34 per serving. It works well as a pretty expensive main course. Head to the store and pick up garlic clove, parmesan, kale, and a few other things to make it today. 123 people were impressed by this recipe. From preparation to the plate, this recipe takes around 2 hours. It is brought to you by Serious Eats. Overall, this recipe earns an amazing spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Garlicky Oven-Roasted Green Bean Salad With Hazelnuts and Blue Cheese, Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese, and baby kale salad with roasted potatoes, bacon, and blue cheese vinaigrette.

Servings: 4

 

Ingredients:

2 ounces crumbled blue cheese

1/2 cup dry white wine

2 tablespoons minced fresh thyme

1 medium garlic clove, minced (about 1 teaspoon)

1/4 cup chopped hazelnuts, lightly toasted

1 cup heavy cream

2 pounds kale, tough stalks removed

Kosher salt and freshly ground black pepper

1 tablespoon grated zest and 2 tablespoons juice from 1 lemon

1 cup homemade or store-bought low sodium chicken broth

2 tablespoons olive oil

1 teaspoon onion powder

1/4 cup grated Parmesan

1/8 teaspoon crushed red pepper flakes

6 tablespoons unsalted butter, divided

1 small white onion, minced (about 3/4 cup)

1 large whole chicken (5 to 6 pounds total)

Equipment:

oven

roasting pan

pot

frying pan

kitchen thermometer

cutting board

stove

whisk

Cooking instruction summary:

Procedures 1 Adjust oven rack to lower-middle position and preheat oven to 400°F. Brush the outside of chicken with olive oil. Season with salt, pepper, thyme and lemon zest. Drizzle with lemon juice. Place chicken in a roasting pan and transfer to the oven to cook, basting periodically. 2 While chicken cooks, bring a large pot of salted to a boil. Add kale and cook until barely tender but still bright green, about 3 minutes. Drain kale, rinse under cold water, and cut into ribbons. Melt remaining 4 tablespoons butter in a large skillet over medium heat. Add the onion and garlic cook until softened, 5 to 7 minutes. Add the kale, heavy cream, onion powder, and pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for 4 minutes. Add Parmesan and cook until cream has reduced and thickened, about 1 minute longer. Cover and keep warm while chicken finishes cooking. 3 Chicken is done cooking when a thermometer inserted into thickest part of thigh registers 175°F, 1 to 1 1/2 hours total. Transfer to a cutting board and allow to rest for 15 minutes. Place roasting pan on stove top over medium-high heat and add wine and stock. Bring to a boil, scraping browned bits off of bottom. Lower heat to a simmer and cook until reduced to 1 cup, about 10 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasonings if necessary. 4 Carve chicken, drizzle with sauce, and sprinkle with hazelnuts and blue cheese. Serve immediately with additional gravy and creamed kale.

 

Step by step:


1. Adjust oven rack to lower-middle position and preheat oven to 400°F.

2. Brush the outside of chicken with olive oil. Season with salt, pepper, thyme and lemon zest.

3. Drizzle with lemon juice.

4. Place chicken in a roasting pan and transfer to the oven to cook, basting periodically.

5. While chicken cooks, bring a large pot of salted to a boil.

6. Add kale and cook until barely tender but still bright green, about 3 minutes.

7. Drain kale, rinse under cold water, and cut into ribbons. Melt remaining 4 tablespoons butter in a large skillet over medium heat.

8. Add the onion and garlic cook until softened, 5 to 7 minutes.

9. Add the kale, heavy cream, onion powder, and pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for 4 minutes.

10. Add Parmesan and cook until cream has reduced and thickened, about 1 minute longer. Cover and keep warm while chicken finishes cooking.

11. Chicken is done cooking when a thermometer inserted into thickest part of thigh registers 175°F, 1 to 1 1/2 hours total.

12. Transfer to a cutting board and allow to rest for 15 minutes.

13. Place roasting pan on stove top over medium-high heat and add wine and stock. Bring to a boil, scraping browned bits off of bottom. Lower heat to a simmer and cook until reduced to 1 cup, about 10 minutes.

14. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasonings if necessary.

15. Carve chicken, drizzle with sauce, and sprinkle with hazelnuts and blue cheese.

16. Serve immediately with additional gravy and creamed kale.


Nutrition Information:

Quickview
1113k Calories
54g Protein
87g Total Fat
29g Carbs
59% Health Score
Limit These
Calories
1113k
56%

Fat
87g
135%

  Saturated Fat
38g
238%

Carbohydrates
29g
10%

  Sugar
2g
3%

Cholesterol
284mg
95%

Sodium
758mg
33%

Alcohol
3g
17%

Get Enough Of These
Protein
54g
110%

Vitamin K
1610µg
1534%

Vitamin A
24667IU
493%

Vitamin C
286mg
347%

Copper
3mg
185%

Manganese
2mg
108%

Vitamin B3
16mg
83%

Vitamin B6
1mg
73%

Phosphorus
689mg
69%

Calcium
594mg
59%

Potassium
1765mg
50%

Selenium
34µg
49%

Magnesium
180mg
45%

Vitamin B2
0.73mg
43%

Iron
6mg
36%

Zinc
4mg
33%

Vitamin B1
0.45mg
30%

Folate
106µg
27%

Vitamin E
3mg
26%

Vitamin B5
2mg
25%

Vitamin B12
1µg
17%

Vitamin D
1µg
8%

Fiber
2g
8%

covered percent of daily need
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