Chicken With Smoked Chanterelles And Potatoes

Name: Chicken With Smoked Chanterelles And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 1% low-fat milk; 1 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh rosemary; 1/4 teaspoon kosher salt; 3 garlic cloves, thinly sliced; 1 shallot, peeled and sliced; 1 bay leaf; 1 pound Yukon gold potatoes, peeled and cut into (1/8-inch-thick) slices; 1/2 teaspoon all-purpose flour; 1/4 teaspoon freshly ground black pepper; Cooking spray; 3/4 cup (3 ounces) shredded white cheddar cheese, divided; 2 cups cedar wood chips; 6 thyme sprigs; 3 rosemary sprigs; 1 pound chanterelle mushrooms, sliced lengthwise; 1 center-cut bacon slice, thinly sliced; 1 tablespoon butter; 2 cups chopped kale; 1/4 cup fat-free, lower-sodium chicken broth; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 4 (6-ounce) skinless, boneless chicken breast halves; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper

Servings: persons

2 cups 1% low-fat milk
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon kosher salt
3 garlic cloves, thinly sliced
1 shallot, peeled and sliced
1 bay leaf
1 pound Yukon gold potatoes, peeled and cut into (1/8-inch-thick) slices
1/2 teaspoon all-purpose flour
1/4 teaspoon freshly ground black pepper
Cooking spray
3/4 cup (3 ounces) shredded white cheddar cheese, divided
2 cups cedar wood chips
6 thyme sprigs
3 rosemary sprigs
1 pound chanterelle mushrooms, sliced lengthwise
1 center-cut bacon slice, thinly sliced
1 tablespoon butter
2 cups chopped kale
1/4 cup fat-free, lower-sodium chicken broth
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1
Preheat oven to 350u00b0.
2
Place first 7 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Add potatoes to pan; simmer 5 minutes. Remove potatoes with a slotted spoon. Strain milk mixture through a fine mesh sieve over a bowl, reserving liquid; discard solids. Return liquid to pan. Add flour and 1/4 teaspoon pepper to pan; cook 4 minutes or until slightly thickened, stirring constantly with a whisk. Remove from heat. Arrange half of potatoes in a 9 x 5-inch metal loaf pan coated with cooking spray. Sprinkle half of cheese over potatoes. Arrange remaining potatoes over cheese. Pour milk mixture over potatoes. Cover; bake at 350u00b0 for 1 hour. Remove from oven.
3
Preheat broiler.
4
Sprinkle remaining half of cheese over potatoes. Broil 5 minutes or until browned.
5
Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times. Place pan on heated side of grill; add wood chips, thyme sprigs, and rosemary sprigs to pan. When chips are smoking, place another foil pan (do not pierce) on unheated side of grill; add mushrooms. Cover and smoke 20 minutes.
6
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Increase heat to medium-high. Heat butter in drippings in pan. Add mushrooms to pan; saute 3 minutes or until tender. Add kale and next 3 ingredients (through 1/8 teaspoon pepper); cook until kale is tender and liquid almost evaporates, stirring occasionally. Sprinkle with bacon.
7
Preheat grill to high heat.
8
Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with potatoes and mushroom mixture.

1005

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 cups 1% low-fat milk, 1 teaspoon chopped fresh thyme, 1/2 teaspoon chopped fresh rosemary, 1/4 teaspoon kosher salt, and more.

Yes, Chicken With Smoked Chanterelles And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!