Courtesy of Capay Valley Farm Shop
- 3/4 lb potatoes, cut in to 1 inch cubes
- 4 boneless chicken breasts with skin (I also use pork chops in this recipe)
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil (EVOO)
- 5 tablespoons unsalted butter
- 2 apples, cored and cut into 12 slices each apple
- 1 clove garlic
- 1 head escarole, trimmed
- 1/2 cup dry white wine
- Heat oven to 250 degrees F. Bring a large saucepan of salted water to a boil, add potatoes and cook until tender. Drain.
- When cool enough to handle, flatten each one with the side of a chef’s knife. Set aside.
- Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.
- Add chicken, skin side down, and cook until skin is golden, 5 to 7 minutes. Turn and cook until underside is lightly golden, about 3 minutes.
- Transfer to a baking pan, cover with foil and place in oven until internal temperature reaches 160 degrees F.
- Drain oil from skillet, return to medium-high heat and add 2 tablespoons of butter.
- Add only a single layer of apple and cook, turning apples as they brown, until golden on all sides, 3 to 4 minutes.
- Transfer to a plate. Cook single layers of potatoes over medium-high heat, turning once, until warmed through and golden, about 2 minutes per side.
- Transfer to a plate. Repeat with any remaining potatoes.
- Add garlic and as much escarole as you can comfortably fit into the skillet, increase heat to high, and cook, stirring, until escarole starts to wilt and you can add more, about 1 minute.
- Add remaining escarole and cook until just wilted, about 1 minute more.
- Add wine and cook until escarole is tender and wine is slightly reduced. Add apples and cook until warmed through, about 2 minutes.
- Remove from heat. Remove chicken from oven and pour any juices from the pan into the skillet with escarole and apples. Stir to combine.
- Divide potatoes among 4 plates, then add chicken and escarole mixture, leaving juices in skillet.
- Return skillet to high heat, bring juices to a boil and boil for 1 minute. Whisk in remaining tablespoon of butter.
- Season sauce with salt and pepper, pour over chicken and serve.
Adapted from “Olives and Oranges” by Sara Jenkins and Mindy Fox