Trim any excess fat from each chicken thigh. Place in a covered, labeled and dated storage container. Refrigerate until needed. CCP: Refrigerate at 41°F, or below.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1. Brush both sides of the chicken with 1 Tbsp. of olive oil. Season to taste with salt and pepper. Place on a heated char-grill or broiler, skin-side down. Hatch mark the skin side of the chicken. Turn the chicken over. Grill until cooked through. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.
2. Add 1 Tbsp. of olive oil to a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 2 oz. of tomato halves. Cook over high heat, tossing pan, until skins begin to char. Season to taste with salt and pepper. Remove the tomatoes from the pan. Add 1 oz. of kale to the warm pan. Cook until kale begins to wilt. Add tomatoes to the kale. Toss the pan to mix the vegetables.
3. Add 1 oz. of white wine and 1 Tbsp. of shallots, 2 oz. of chicken gravy and 1 oz. of heavy cream to a heated, nonstick sauté pan. Bring to a boil. Season to taste with salt and pepper. 4. Place 6 oz. of warmed bean hash in the center of a warmed serving plate. Place the chicken on top of the hash, and the tomato-kale mix over the chicken. Drizzle 1 oz. of light chicken gravy around the edge of the bean hash.
*Available at Gordon Food Service Stores
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