Pan-Roasted Chicken with Kale and Potato & Apple Hash

I could eat this meal every single day and I wouldn't complain. It is light yet filling and has the most amazing flavor! TC and I have really enjoyed cooking in our cast iron skillet this winter which is what we used when roasting the chicken, it was delicious. Does anyone else use a cast iron skillet? If so, I would love to hear your favorite recipes.

Ingredients:

2 Airline Chicken Breasts

10 Ounces Small Purple Potatoes {we have used baby red potatoes too}

1 Bunch of Kale

1 Granny Smith Apple

1 Red Onion

1 Bunch Tarragon

3 Tablespoons of Chicken Dem-Glace

2 Tablespoons of Butter

2 Tablespoons of Sliced Almonds

2 Teaspoons Whole Grain Dijon Mustard

Instructions:

ONE. Remove the chicken from the refrigerator and bring to room temperature. Wash and dry the fresh produce. Dice the potatoes. Separate the Kale stems and leaves, discard the stems and roughly chop the leaves. Peel, Core and dice the apple into medium slices. Peel and dice the onion. Pick the Tarragon leaves off the stems, discard the stems.

TWO. Brown the potatoes - in a medium pan, heat 2 teaspoons of olive oil on medium-high heat until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally for 7-9 minutes or until golden brown.  

THREE. Make the hash - add the onion to the pan of potatoes and reduce the heat to medium. Season with salt and pepper. Cook, stirring occasionally, for 3-5 minutes or until the onion has softened. Add the kale, apple and 2 tablespoons of water. Cook, stirring occasionally for 5-7 minutes or until the kale has wilted. Stir in the almonds, mustard, and 2 tablespoons of water. Cook, stirring frequently for 30 seconds to 1 minute. Remove from the heat and season with salt and pepper. 

FOUR. While you are cooking the hash, season the chicken with salt and pepper on both sides. In a separate pan, heat 2 teaspoons of olive oil on medium-high heat until hot. Add the seasoned chicken, skin side down into the pan. Cook, loosely covering the pan with aluminium foil. Cook each side for 6-8 minutes or until browned and cooked through. Transfer to a plate, leaving any browned bits or left over sauce in the pan. Set aside {don't throw away}. 

FIVE. Heat the pan of browned bits/left over sauce from the chicken on medium heat until it is hot. Add the chicken demi-glace, butter and 1/4 cup of water. Cook, stirring occasionally for 1-2 minutes or until the sauce has started to thicken. Remove from heat and season with salt and pepper. 

SIX. You are done! Divide the potato hash onto 2 plates, place the chicken on top and add a few spoonfuls of the pan sauce. Garnish with tarragon. Bon Appetit!

I also had to share my new favorite Sauvignon Blanc from New Zealand that we served at my sister's honeymoon shower {read more about their shower here}. When I bought these wines, I had no idea that my sister and her fiance would be visiting Coopers Creek Vineyard during their honeymoon, how neat is that?! This Sauvignon Blanc is crisp, refreshing and is not overly sweet...it was definitely my kind of wine!