Danish Chicken with Creamed Kale
A Danish dinner sized for one person, ready in 28 minutes. Roughly £2.70 a portion.
Per portion
Calories from protein 32%, carbs 23%, fat 45%. Estimated from the ingredients.
Roughly £2.70 a portion.
Method
- 1
Rub the chicken breast with the paprika, thyme, a pinch of salt and some pepper, then pan-fry in the vegetable oil over medium heat for 6–7 minutes per side until cooked through (75°C in the thickest part). Rest for 3 minutes.
- 2
Meanwhile, boil the new potatoes in salted water for 15 minutes until a knife slides in easily, adding the kale for the last 2–3 minutes. Lift out the kale, squeeze out excess water and chop finely, then drain the potatoes.
- 3
Melt the butter in a small pan, stir in the flour and cook for 1 minute, then gradually whisk in the milk to make a smooth sauce.
- 4
Stir the kale into the sauce with a pinch of nutmeg and simmer for 2–3 minutes until thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Serve the chicken breast whole with the creamed kale and potatoes.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/danish-chicken-with-creamed-kale/
