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Seared Chicken with Creamy Potatoes and Kale

Name: Seared Chicken with Creamy Potatoes and Kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: X
Ingredients: 4 skin-on, bone-in chicken thighs (about 1 3/4 pounds); 1 teaspoon dried oregano; 1 tablespoon Bertolli® Olive Oil Light Taste; 8 small red potatoes; 1 bunch Tuscan (Lacinato) kale, stemmed and sliced (about 6 cups); 1 jar (15.2 ounces) Bertolli® Creamy Alfredo with Cauliflower and Milk

Yield
Serves 4 (serving size: 1 chicken thigh and about 1 cup vegetable mixture)

Prep Time
10 minutes

Cook Time
30 minutes

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Ingredients

4 skin-on, bone-in chicken thighs (about 1 3/4 pounds)

1 teaspoon dried oregano

1 tablespoon Bertolli^® Olive Oil Light Taste

8 small red potatoes

1 bunch Tuscan (Lacinato) kale, stemmed and sliced (about 6 cups)

1 jar (15.2 ounces) Bertolli^® Creamy Alfredo with Cauliflower and Milk

Directions

Sprinkle both sides of chicken with oregano, and season with salt and pepper, if desired. Heat Olive Oil in a large (12-inch) skillet over medium heat. Add chicken to pan, skin side down; cook until skin is browned and crisp, about 8 minutes. Turn chicken over, and increase heat to medium-high; cook until chicken reaches 165°F, 8 to 10 minutes. Remove chicken from pan.
Meanwhile, place potatoes in a microwave-safe bowl. Cover with plastic wrap; pierce once to vent. Microwave on HIGH for 5 minutes. Uncover and cool potatoes slightly; cut potatoes in half. When chicken is removed from pan, arrange potatoes in drippings, cut side down. Cook until browned, 1 to 2 minutes per side.
Add kale to pan with potatoes; cook until wilted, stirring frequently, about 2 minutes. Stir in Sauce, and bring to a simmer. Simmer until kale is tender, about 6 minutes. Nestle chicken into kale mixture; simmer until warmed through, about 2 minutes.

Tips

Crispy-skin chicken thighs nestle into a creamy mixture of potatoes and Tuscan kale in this easy skillet dinner. Cooking the potatoes in the microwave while the chicken browns on the stove saves time.