Chicken Florentine with winter greens
Delicious Magazine suggest you can switch the traditional spinach in a chicken florentine to cavolo nero for a winter version of this Italian classic.
Ingredients
- 2 large chicken breasts, skin on
- Olive oil to fry
- 4 garlic cloves, sliced
- 125ml white wine
- 80g cavolo nero
- 250ml chicken stock
- 150ml double cream
- 10g parmesan, finely grated
- Cooked gnocchi, rice or pasta to serve
Method
Lay the chicken breasts out flat, separating the smaller mini fillet from the larger one. Slice the larger chicken breast sections in half lengthways. Put a large frying pan over a high heat with a dash of oil and, once shimmering hot, put the chicken pieces (skin-side down where relevant) into the pan. Fry for about 5 minutes until the skin is crisp and golden, then flip over and push to one side of the pan.
As the skin is crisping up, strip the cavolo nero leaves from the stalks, then wash and halve them. Finely chop the stalks then add to the frying pan with the garlic and another drizzle of oil (if needed, depending on how much fat was rendered from the skin). Gently fry for a minute, then add the white wine. Bring to a simmer and cook until reduced by half (about 5 minutes). Pour in the chicken stock, add the cavolo nero leaves, then cover and cook for 5 minutes.
Pour in the cream and simmer (uncovered) for 8-10 minutes with the lid off until the sauce has thickened and the chicken is completely cooked through (this is a good time to cook your chosen carb, too). Taste the sauce and season with plenty of salt and pepper. Serve grated with parmesan.
Savoy cabbage or spring greens also work well. Serve with anything you like such as brown rice or gnocchi.
Recipe courtesy of Delicious Magazine
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