Ingredients
1½lbschicken tenders,tenderloin, or thinly sliced chicken breasts. boneless skinless
1½tbspherbes de Provence
1¼tspkosher salt
1tspfreshly ground pepper
zest of one lemon
1½tbsplemon juice
3clovesgarlic,minced
2tbspolive oil
2tspolive oil
3tbspbutter,divided
1½lbsb-sized or baby potatoes
½yellow onion
½tspkosher salt
a few cracks of freshly ground pepper
2cupshandfuls swiss chard,or spinach, packed
⅓cuppimento stuffed spanish olives,halved
1tspred wine vinegar
Preparation
Use a sharpie to write the date and title of the recipe on a gallon-sized zip-top bag to easily look up the recipe. Alternatively, write the cooking instructions on the bag, and date it.
Roll down the opening of the bag a little just to not get raw chicken juices on the outside of the zip top. Add the chicken, spices, zest, lemon juice, garlic, and olive oil.
Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.
Lay the chicken flat in the freezer and freeze for up to 6 months. Alternatively, skip the freezer and let it marinate in the fridge for 2 hours and up to 2days, then cook it according to the directions.
When ready to cook, take the chicken out of the freezer in the morning and it will be ready to cook by the end of the day.
If the b-sized potatoes are larger than a golf ball, quarter them; if they are smaller, just half them.
Slice the onion. Wash the Swiss chard, remove the stems and chop them. Then cut the leaves into strips about an inch thick. Cut the olives in half.
Set a large skillet over medium heat add 2 teaspoons of olive oil and 1 tablespoon butter. Once the oil shimmers and the butter melts, add the chicken and any marinade in the bag.
If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 2 minutes, then flip it.
Add the potatoes, onion, and ¼ cup water to the pan with the chicken. Cover with a lid. Let everything simmer together for about 10 minutes.
Remove the chicken to a plate (leaving the vegetables in the skillet) and tent with foil. Add the remaining 2 tablespoons of butter, ¼ teaspoon of salt, and a few cracks of freshly ground pepper to the skillet.
Stir the potatoes, cover, and cook for another 10 minutes.
Turn the heat up to medium-high to reduce the liquid and finish cooking the potatoes uncovered. This should take about 2 to 3 minutes depending on how much liquid is in the pan.
When the potatoes can be easily pierced with a fork, add the chard leaves and chopped stems, olives, and red wine vinegar. Toss gently until the greens are just wilted.
Nestle the chicken back into the pan. Bring the whole thing over to the table and serve.
