Wednesday, December 12, 2007

Spicy Breaded Chicken with Kale and Mushroom Ragout

This is tasty and (as an added bonus) almost painfully healthy-- omit the goat cheese from the ragout and there's really no fat at all. It's also easy and can be ready in less than an hour.

Spicy Breaded Chicken

You'll need:
chicken thighs
panko or bread crumbs
fresh thyme
optional marinade ingredients (see below)

Marinate: You don't have to do this, but I think if you can marinate chicken, you (generally) should. I used a simple yogurt marinade: nonfat yogurt, salt, pepper, and chili powder (I'm out of cayenne! but that would work too). I only marinated for a few hours; you can do overnight, but the flavor of this dish should really lie in the breading.

Make it: Pat the chicken dry. Dip in: flour (light coating); beaten egg (let drip); panko mixed with chopped thyme. Place chicken on lightly oiled baked sheet and bake at 375 degrees for about 40 minutes, until golden brown. Serve with lemon wedges. In the meantime, make the veggie ragout.

Kale and Mushroom Ragout

You'll need:
1 bunch kale, stemmed and torn into pieces
1/2 lb shiitake mushrooms, stemmed and sliced thickly (or any mushrooms, really. I think shiitakes have the most flavor for something like this)
2 large shallots, sliced
red pepper flakes
2 large cloves garlic, minced
1/4c dry madiera wine or vermouth
zest from 1 lemon
goat cheese-- I used Bucheron, an aged goat cheese (optional)

Saute the shallots, mushrooms, salt & red pepper flakes in 1T olive oil. When the mushrooms start to brown, add kale and garlic. Stir to combine; cook until kale wilts, then add wine. When wine evaporates, add grated zest of 1 lemon. Serve as a bed for the chicken, or dot with goat cheese and serve on the side with bulgar pilaf or another grain.

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