Chicken Cutlets Bake with Kale and Mushrooms

Ingredients:

• 1kg Free Range Chicken Cutlets
• 4 tbsp oil for cooking
• 1 large onion, halved & sliced
• 3-4 cloves of garlic, peeled and chopped
• 2 tbsp fresh rosemary, chopped
• 300g mushrooms (a mix of button and swiss), halved
• 4-6 stalks of kale, stems removed
• Salt & pepper

Method:

• Pre-heat oven to 180 degrees.
• Heat 3 tbsp oil in large oven proof pan on high heat.  Brown chicken thighs skin-side down until crispy then turn over and cook the other side for 2-3 minutes.  Remove to a plate.
• Turn the pan down to medium heat and add 1 tbsp oil and cook the onions, garlic and rosemary until onions soften.  Turn the heat back up to high and add the mushrooms and stir for 2-3 mins.  You don’t need to fully cook through as you are about to put it all together in the oven.
• Add the chicken cutlets back into pan with the onion mixture.  Place in the oven for 30 minutes.
• Whilst the chicken is cooking, de-stem your kale and tear into big pieces.  Add to a bowl and toss with some olive oil.
• After 30 minutes, increase oven to 200 degrees.  Remove pan and scatter kale around chicken pieces.  Place pan back in oven for 5-10 minutes.
• You can roast some potatoes whilst you have the oven on to serve with this dish.  Also add a side of broccoli (just because it’s my son’s favourite vegetable).