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Chicken with Smoked Chanterelles and Potatoes Recipe

Chicken with Smoked Chanterelles and Potatoes Recipe

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Chicken with Smoked Chanterelles and Potatoes

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Ingredients

Count

Nutrition

304

Calories

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Ingredients:

Serving

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

Directions:

Preheat oven to 350°.
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 350° for 1 hour. Remove from oven.
Preheat broiler.
Sprinkle remaining half of cheese over potatoes. Broil 5 minutes or until browned.
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.
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; sauté 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.
Preheat grill to high heat.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	304.05 Kcal (1273 kJ)
Calories from fat	74.08 Kcal
		% Daily Value*
Total Fat	8.23g	13%
Cholesterol	36.04mg	12%
Sodium	632.8mg	26%
Potassium	1623.03mg	35%
Total Carbs	43.81g	15%
Sugars	10.95g	44%
Dietary Fiber	6.71g	27%
Protein	17.98g	36%
Vitamin C	64.1mg	107%
Vitamin A	0.4mg	12%
Iron	96.4mg	535%
Calcium	304.7mg	30%

Amount Per 100 g
Calories	65.2 Kcal (273 kJ)
Calories from fat	15.89 Kcal
		% Daily Value*
Total Fat	1.77g	13%
Cholesterol	7.73mg	12%
Sodium	135.69mg	26%
Potassium	348.03mg	35%
Total Carbs	9.4g	15%
Sugars	2.35g	44%
Dietary Fiber	1.44g	27%
Protein	3.86g	36%
Vitamin C	13.7mg	107%
Vitamin A	0.1mg	12%
Iron	20.7mg	535%
Calcium	65.3mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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