Pan Fried Chicken, With Buttery Beets and Kale

Something about the winter, and beets and kale!  Awesome combination!

Recipe for two:

4 small boneless chicken thighs
2 beets, cooked, peeled and cut into wedges
1/2 bunch dino kale, stems removed and chopped
1/2 red onion, chopped
olive oil
2 T butter
salt and pepper
pinch chili flakes
1/2 c veggie stock

Cooking Beets

Trim the beets by cutting the tops off, but leave about 1/2" of the stems on.  Place in a saucepan and completely cover with water.  Add a three finger pinch of salt, and bring to a boil.  When boiling turn the heat down so the water is simmering at a rapid rate.  Cook for about 45 minutes.

When done, strain and let cool.  Remove the skin and stems as soon as you can handle them.

Brown the seasoned chicken thighs in a saute pan with some olive oil over medium heat.  Brown both sides, and finish in the oven at 300*

Using the same pan add a little more oil and the butter.  When the butter has melted and is foaming add the onion and cook until soft.  Add the warm beets, stock, chili flakes and kale, and cook until the kale has wilted and the stock has reduced a bit.  You want the veggies to be a little wet or have some liquid, so don't reduce all the stock away!!

Serve onto warm plates with some rice.

Bon Appetit!  Chef Hobbes