Recipe Chicken Toscana Skillet

Ingredients :

• 1 bunch kale; washed, stems removed and chopped
• 1 lb ground chicken
• 5-10 small potatoes, such as fingerling
• 3 T olive oil
• 1 garlic clove, chopped
• 2 t fennel seeds, roughly chopped
• 1 T red pepper flakes
• basil, oregano, salt and pepper
• 1 T flour or rice flour
• 32 oz chicken stock... low sodium gluten free
• 2 T butter
• lots of grated parmesan cheese
• 1/4 c milk

Method :

1. In a medium saucepan, cover potatoes with chicken stock and bring to a boil. Cook until potatoes are soft.
2. In a large skillet, heat olive oil for a minute. Add garlic and cook for 1 minute
3. Add chicken and fennel, and the remaining spices. Combine and cook until the chicken is no longer pink, stirring often and seperating chicken lumps. Lol.
4. Half or quarter the cooked potatoes and add to the skillet with 1 T butter. Allow the potatoes to brown a little, stirring occasionally.
5. Deglaze the pan with 1/4 c chicken stock.
6. Add kale and additional 1 / 4 c chicken stock. Allow the kale to cook down for a little while, pan covered Maybe 10 minutes.
7. Create a little hole in the center of the skillet, making a pool for the rest of the ingredients to swim in.
8. Add 1 T butter and melt until bubbly
9. Add flour and wisk out the lumps. Use a silicone wisk if it"s a nonstick pan!
10. Add the milk. .. use whatever you normally drink. Bubble.
11. Add parmesan cheese, maybe a small handful and melt.
12. Stir it all together and serve with more parmesan and salt and pepper.

Recipe Chicken Toscana Skillet 2010-01-04T20:25:00-08:00 Rating: 4.5 Diposkan Oleh: CakeMaster