Cast Iron Chicken Diavolo with Roasted Lemons, Kale, Pancetta
Serves 4
2 Whole Chicken Breasts with Skin on, no bones (no split breasts)
6 Sprigs of Thyme, leaves only
1 Tablespoon of Chili Flakes
1 Tablespoon of Extra Virgin Olive Oil
Sea Salt and Fresh Ground Pepper
2-3 Lemons, Sliced into rounds
2 Heads of Tuscan Kale, destemmed, cleaned, dried, thinly chopped
3 Cloves of garlic, sliced into thirds
½ Cup of Pancetta, Cubed
1 1/2 Cups of Cooked White Beans, drained and rinsed
Pre-heat the oven to 400 Degrees
1. Season the chicken breast with salt and pepper on both sides.
2. Heat a large Cast Iron pan over a high heat. When the pan is hot, add in the olive oil. When the oil shimmers, place the chicken breasts skin side down. Optional: Place an aluminum foil covered brick or another heavy skillet on top of the chicken breasts and press down to flatten the skin. Make sure the chicken is pressed down evenly.
3. Sear the chicken for 8 minutes or until golden brown and then flip over for one minute on the other side. Sprinkle the thyme leaves and chili flakes on the skin side of each breast. Add in the lemon rounds around the chicken and put the pan in the oven. Finish cooking the chicken for 13-15 more minutes.
4. For the Kale: Heat a large skillet with a little olive oil and add the pancetta. Brown the pancetta over a medium heat. Remove the pancetta and drain some of the oil out of the pan. Add in 1 tablespoon of olive oil. Add in the garlic. Saute until it is a light, golden brown. Add in the kale and season with a pinch of salt. Saute the kale for about 6-8 minutes, stirring often. It should soften and wilt. Season with salt and peppper. Add the cooked white beans and carefully toss. Taste for seasoning and drizzle a few swigs of olive oil over the top.
5. Remove the chicken from the oven. Place the chicken on a plate and pour the pan juices into a bowl. Place the cooked kale in the cast iron dish and place the chicken on the kale. Add the roasted lemons around the chicken. Pour the sauce over the chicken and sauteed kale.
To Make Ahead: The chicken and kale can be cooked an hour before the guests arrive or your family sits down to dinner. Reheat everything in the oven for about 20 minutes before serving.
Make it Healthier: Its all pretty healthy besides the pancetta. SO you can omit that if you want to.