INGREDIENTS

 

2 chicken breasts with skin

I bunch kale

Quark cheese

Olive oil
Milk or cream

Salt brine (salt + water) 

Vermouth or white wine

1 cup chicken broth

Dill

Butter

METHOD

Dissolve 1/2 cup table salt in 2 quarts water. Brine chicken for 30 minutes. Rinse and pat chicken dry. Preheat oven to 450 degrees Season chicken with salt and pepper.

Heat an ovenproof skillet (I used cast iron) and add 1 tsp oil. Brown chicken skin side down for 5 minutes. Flip and cook 3 minutes more on other side. Flip chicken back to skin side down and place pan in oven for 15-18 minutes depending on the thickness of the breast.

While that is cooking we can put together the kale. Boil water in a large pot. When it’s a rolling boil, throw the kale in and swirl. Just a few minutes should do it. Immediately place kale in an ice bath. Pat off excess water.

The chicken should be close to being done. Check with a knife to make sure there’s no pink and juices run clear. Remove chicken from pan and tent with foil to keep warm.

Place pan with chicken drippings back on stove and add 1/4 cup vermouth or wine, a tbsp butter, and 1/2 cup of the chicken broth. Scrape brown bits up with a wooden spoon. Add dill and set to simmer. Spoon over chicken.

In a second pan add 1/4 cup of wine or vermouth. Bring to a simmer and add 4oz quark and fresh dill. and stir to make a sauce. Add kale and combine.

BEVERAGE PAIRINGS

A nice Sauvignon Blanc or Schlafly Summer Lager will be perfect with this dish. Cheers!