Herb Stuffed and Pan Roasted Chicken w..

Cooking Instructions

METHOD:

Preheat oven to 350°F. In a food processor, combine the parsley, marjoram, garlic, lemon zest and olive oil, pulse until coarsely blended. Insert a finger under the skin of the chicken and loosen a small space for the stuffing. Spoon a Tablespoon of the stuffing under the skin of each breast and smooth it to evenly cover. You should be able to see herbs under most of the skin. Season the chicken with salt and pepper.

Heat the canola oil in a skillet over medium heat, add the chicken, skin side down. Saute for 8 minutes, checking frequently for good color on the skin. Let chicken cook for 2 to 3 minutes more on the skin side to gain good color, then add the butter and thyme to the pan. Transfer the chicken to a baking dish, baste with the butter. Bake for 6 to 8 minutes. Remove the thyme sprigs

Return the skillet to the heat, add the bacon, shallots and bacon fat. Cook the shallots until translucent. Add the kale and sauté for 3 minutes to wilt. Deglaze with the cider, increase the heat and cover for 5 minutes. Remove the cover and reduce liquid by half. Season with salt and pepper. Serve with the chicken.

Round Out the Meal:

With a bowl of steamed brown rice.

Kid Friendly:

Substitute spinach for the kale.

*Chef Comfort prefers the airline cut, which is a skin-on chicken breast, removed from the breast bone, with the first bone of the wing left attached. Ask your butcher to prepare this cut for you or you can fabricate it yourself by allowing your boning knife to follow the keelbone and the breast bone, cut through the wishbone and work the wing joint loose, leaving the wing attached. Remove the lower wing joint and tip. Remove the tenderloin from the back of the breast and any sinew or excess skin as well.