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:
covered percent of daily need
