Chicken with Mustard Greens and Olives (Kopie)
Come in from the cold and gather the family round the table for a warm and hearty supper. These innovative, hassle-free recipes put healthful ingredients front and center. And the best part? Cleanup couldn't be easier.
This 30-minute meal is made in a Dutch oven or large, heavy pot and serves six. It's rich in vitamin B12 and folate, which boost brain chemicals associated with mood.
Prep: 30 minutes
Total: 35 minutes
Ingredients
Serves 6
2 tablespoons olive oil
6 bone-in, skinless chicken breast halves, halved crosswise
Coarse salt and ground pepper
1 medium red onion, halved and thinly sliced
4 garlic cloves, smashed
1 cup dry white wine, such as sauvignon blanc or pinot grigio
1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped
1 tablespoon lemon juice plus lemon wedges, for serving
1/2 cup pitted kalamata olives
Directions
1. In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
2. Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
3. Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.
http://www.wholeliving.com/recipe/chicken-with-mustard-greens-olives-and-lemon?backto=true&backtourl=/photogallery/one-pot-winter-meals#slide_1
This 30-minute meal is made in a Dutch oven or large, heavy pot and serves six. It's rich in vitamin B12 and folate, which boost brain chemicals associated with mood.
Prep: 30 minutes
Total: 35 minutes
Ingredients
Serves 6
2 tablespoons olive oil
6 bone-in, skinless chicken breast halves, halved crosswise
Coarse salt and ground pepper
1 medium red onion, halved and thinly sliced
4 garlic cloves, smashed
1 cup dry white wine, such as sauvignon blanc or pinot grigio
1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped
1 tablespoon lemon juice plus lemon wedges, for serving
1/2 cup pitted kalamata olives
Directions
1. In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
2. Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
3. Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.
http://www.wholeliving.com/recipe/chicken-with-mustard-greens-olives-and-lemon?backto=true&backtourl=/photogallery/one-pot-winter-meals#slide_1
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