Chicken in Tomato Sauce With Chickpeas and Kale Recipe

Serious Eats
Serves: 4 Save

Ingredients (13)

  • 1 cup breadcrumbs
  • 1 tablespoon plus 1 teaspoon dried oregano, divided
  • 1 tablespoon plus 1 teaspoon dried thyme, divided
  • 1 medium garlic clove, minced or grated with a Microplane
  • 4 skinless boneless chicken breasts (about 1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 shallot, thinly sliced
  • Pinch of dried red chili flakes
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 cup homemade chicken stock or store-bought, low-sodium chicken broth
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 2 cups lacinato (Tuscan) kale, stems removed and leaves cut into 2-inch ribbons

Directions

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Dill Cucumber Gin

The Bar

Ingredients (8)

  • 1.5 oz. Tanqueray London Dry Gin
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Elderflower Liqueur
  • 0.5 oz. Sugar Syrup
  • 2 pieces Cucumber
  • 2 pieces Dill
  • 1 pinch of Salt
  • Ice
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