Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale Recipe

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Jennifer Olvera
Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale Recipe

[Photograph: Jennifer Olvera]

Note: Consider using Dunbarton Blue in place of standard blue cheese. It's a blue-veined cheddar from fourth-generation Wisconsin cheesemaker Chris Roelli. It sports the nuttiness of a Parmesan, the pungency of blue cheese, and the crystallization of a good aged cheddar. It's available in some well-stocked cheese stores and online at igourmet.com.

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  • Yield:serves 4
  • Active time: 30 minutes
  • Total time:1 1/2 hours
  • Rated: 1

Ingredients

  • 1 large whole chicken (5 to 6 pounds total)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon grated zest and 2 tablespoons juice from 1 lemon
  • 2 pounds kale, tough stalks removed
  • 1 small white onion, minced (about 3/4 cup)
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 1 cup heavy cream
  • 1 teaspoon onion powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup grated Parmesan
  • 1/2 cup dry white wine
  • 1 cup homemade or store-bought low sodium chicken broth
  • 6 tablespoons unsalted butter, divided
  • 2 ounces crumbled blue cheese
  • 1/4 cup chopped hazelnuts, lightly toasted

Directions

  1. 1.

    Adjust oven rack to lower-middle position and preheat oven to 400°F. Brush the outside of chicken with olive oil. Season with salt, pepper, thyme and lemon zest. Drizzle with lemon juice. Place chicken in a roasting pan and transfer to the oven to cook, basting periodically.

  2. 2.

    While chicken cooks, bring a large pot of salted to a boil. Add kale and cook until barely tender but still bright green, about 3 minutes. Drain kale, rinse under cold water, and cut into ribbons. Melt remaining 4 tablespoons butter in a large skillet over medium heat. Add the onion and garlic cook until softened, 5 to 7 minutes. Add the kale, heavy cream, onion powder, and pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for 4 minutes. Add Parmesan and cook until cream has reduced and thickened, about 1 minute longer. Cover and keep warm while chicken finishes cooking.

  3. 3.

    Chicken is done cooking when a thermometer inserted into thickest part of thigh registers 175°F, 1 to 1 1/2 hours total. Transfer to a cutting board and allow to rest for 15 minutes. Place roasting pan on stove top over medium-high heat and add wine and stock. Bring to a boil, scraping browned bits off of bottom. Lower heat to a simmer and cook until reduced to 1 cup, about 10 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasonings if necessary.

  4. 4.

    Carve chicken, drizzle with sauce, and sprinkle with hazelnuts and blue cheese. Serve immediately with additional gravy and creamed kale.

This Recipe Appears In
Sunday Supper: Thyme-Roasted Chicken with Blue Cheese, Hazelnuts, and Creamed Kale
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